The Hamptons Vegan

Living the Vegan Lifestyle

dinner

Cherry Tomato Pasta for an Easy Summertime Meal

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It’s Summertime, Summertime, Sum-Sum, Summertime!

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Cherry Tomato Pasta is also good any time of year!

One of the most abundant vegetables we grow in our garden every summer is cherry or grape tomatoes. They are easy to grow and keep giving generously until the Fall season. But when we can’t use them as fast as they’re growing, our go-to recipe is Cherry Tomato Pasta!

But this pasta can be made any time you want a little taste of summer for dinner. So switch the regular marinara sauce with this fresh tomato replacement whenever you want.

Now pick those little red jewels off the vine!

Scoop those tiny tomatoes from your farmer’s market or local grocery store. Wherever you get them, they will make a wonderfully delicious and quick, throw-together dinner.

Don’t worry if you don’t have all the vegetables in this recipe either. It works with so many different warm-weather veggies.

This recipe is made with mushrooms, garlic, a little red pepper out of the garden, garlic, and some homemade pesto from our big basil plant.

But you could omit the mushrooms, use fresh basil leaves instead of pesto, saute an onion, throw in some sliced zucchini, or whatever you like!

Many kinds of pasta can sub for the farfalle/bowtie pasta. Spaghetti, fettuccine, penne, rigatoni, or shell macaroni are all good too.

No oven is necessary so less heat in the kitchen!

Just cook your pasta, saute the veggies until the tomatoes break down, and you’ll have Cherry Tomato Pasta ready to eat in minutes.

Sprinkle our vegan parmesan over the pasta and add a simple side salad to finish it!

No pasta? No problem!

If you don’t have pasta in your pantry or aren’t feeling like a pasta dinner tonight, this recipe is also great on crusty bread! Omit the pasta, cook up the tomatoes and choice of veggies, and toss it onto a toasted slice of Italian or French bread brushed with olive oil.

Bonus points if you add a handful of delicious, healthy sprouts like GREWSOME GREENS!

Check them out!

Great for breakfast, lunch, dinner, or snack!

Enjoy those Sum-Sum Summertime tomatoes!

Pasta with cherry tomatoes and summer vegetables.

Cherry Tomato Pasta

thehamptonsvegan
A quick summer pasta filled with cherry tomatoes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine vegan
Servings 4

Ingredients
  

  • 8 ounces pasta of choice I used Farfalle/bowtie
  • 1-2 pints cherry or grape tomatoes
  • 1 tablespoon olive oil
  • 6-8 ounces white button or baby bella mushrooms sliced
  • 1/2 medium-sized red or green pepper cored, seeded, and diced
  • 4 cloves garlic sliced or minced
  • 1/4 cup pesto sauce or use a handful of basil leaves, thinly sliced
  • 1/2 teaspoon dried oregano optional
  • 1-2 tablespoons grated vegan parmesan try our easy parmesan recipe *see notes
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water. Then add the pasta and cook according to directions (about 8 – 10 minutes). Reserve about 3/4 cup of the salted pasta water in a heat-resistant container like a tempered glass measuring cup, then drain the pasta. Set the pasta and reserved pasta water aside briefly.
  • While pasta cooks, heat a large saute pan over medium. Add in the olive oil. When the oil is hot (but don't let it start smoking), add the mushrooms and diced pepper to the pan, cooking until the mushrooms give up their juices, browning a bit, and the pepper is softened. Add the dried oregano, if using, and cook for another 30 seconds.
  • Add all the tomatoes into the pan with the mushrooms and pepper. Cook for about 6-8 minutes. The tomatoes should look a bit crinkled and begin to pop open. Slight pressure on the tomatoes with the back of a spoon helps them to break down.
  • Now add in the sliced garlic and cook for a couple more minutes.
  • Stir in the pesto ( or sliced fresh basil leaves) and take the pan off the heat.
  • Add the salted pasta water, starting with one tablespoon at a time, to achieve a more saucy recipe that combines well with the pasta. (You probably won't need all of it). This step is optional.
  • Return the pasta to the pasta pot. Stir the tomato and veggie sauce into the pasta. Sprinkle with a couple tablespoons of vegan parmesan, if using.
  • Sprinkle with salt and pepper to taste.

Notes

Easy Parmesan
vegan parmesan cheese ingredients

Simple ingredients make parmesan cheese magic

Keyword Cherry tomato pasta,, healthy quick meals, summer pasta

Favorite Veggie Lasagna of All Time

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Favorite Lasagna
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This is the best tasting lasagna I’ve ever made.

We love lasagna and all its cousins. Stuffed shells, manicotti, and raviolis, are all super yummy. And to be honest, they are a bit like the same thing in different forms. So maybe they’re closer than cousins. They all have pasta, marinara sauce, and cheese. Usually ricotta cheese, parmesan cheese and mozzarella cheese.

So deciding to choose a vegan lifestyle can be the end of dining at traditional Italian restaurants if the thought of Italian food without cheese is impossible. There’s always spaghetti and marinara sauce. Or any of the other pastas with marinara sauce. So it gets very same-same, which turns into ho-hum, aka boring. And that’s only if the marinara doesn’t have butter, parmesan cheese or even anchovies added to the traditional meatless recipe. (Always ask the server.)

But give up Italian Food?! Absolutely not! (Even if it’s one food pretending to be a bunch of different foods. We still love it all.) So what can we do?

Make the best tasting vegan Italian food at home!

It is so easy to make your favorite vegan recipes at home now. It was over ten years ago when The Hamptons Vegan went from vegetarian to vegan and the options for ready made vegan items were nothing like they are today.

There are more choices of vegan meats now like Impossible meatballs, Beyond burgers, and Field Roast sausages.

There are more cheese choices like Miyokos mozzarella, Violife parmesan, Follow Your Heart cheese shreds, and Kite Hill ricotta.

There are also ready made vegan frozen Italian meals like Amy’s Vegan Lasagna with vegetables, Target’s vegan raviolis (by Tabitha Brown), and Gardein Italian style rigatoni n’ plant-based saus’ge.

And there are some wonderful vegan recipe bloggers and cookbook creators to help you make any kind of recipe you could want or need like The Gentle Chef, THEPPK, Isa Chandra Moskowitz, It Doesn’t Taste Like Chicken, and The Kind Life to name just a few.

And Now: Our Favorite Vegan Lasagna!

Our new favorite lasagna is inspired by BOSH! Their videos are so much fun to watch. So grateful for this recipe inspo:

It includes: veggies,

lasagna noodles,

homemade red sauce, (but if you’re too tired for the all homemade version, just sub with marinara from a jar),

and the most delicious vegan bechamel sauce.

And here’s a photo dump of the steps in action to achieve this lovely, stand alone vegan veggie lasagna!~

Vegan lasagna ingredients
Lasagna ingredients
soak cashews
Soak cashews in boiled water.
slice eggplant and zucchini 1/4 inch lengthwise
Slice eggplant and zucchini into 1/4 inch vertical slices.
Chop onions, garlic, and sundried tomatoes.
Chop onions, garlic, and sun-dried tomatoes.
Chop plum tomatoes.
Chop plum tomatoes.
Chop basil.
Chop basil.
Roast eggplant and zucchini slices.
Roast eggplant and zucchini
Saute the onions, garlic, and sun-dried tomatoes.
Saute the onions, garlic, and sun-dried tomatoes.
Add the rest of the red sauce ingredients and simmer.
Boil the noodles.
Cook the lasagna noodles.
Blend soaked cashews in a high-speed blender.
Blend soaked cashews with the rest of the bechamel ingredients..
Keep blending cashews until smooth.
Blend bechamel sauce until smooth.
Lasagna assembly step 1
Begin the layering :Step 1
Lasagna assembly step 2
Step 2
Lasagna assembly step 3
Step 3
Lasagna assembly step 4
Step 4
Lasagna assembly step 5
Step 5
Lasagna assembly step 6
Step 6
Lasagna assembly step 7
Step 7
Lasagna assembly step 8
Step 8
Lasagna assembly step 9
Step 9
Lasagna assembly step 10
Step 10
Lasagna assembly step 11
Step 11
Lasagna assembly step 12
Step 12
Lasagna assembly step 13
Step 13
Lasagna assembly step 14
Step 14
Lasagna assembly step 15
Step 15
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Lasagna assembly step 17
Step 17
Lasagna assembly step 18
Step 18
Lasagna assembly step 19 and bake.
Step 19
lasagna layers on a plate with basil on top
Viola! The most delicious Vegan Lasagna!
vegan veggie lasagna that stands up on your plate and won't let you down.

Favorite Vegan Veggie Lasagna

thehamptonsvegan
All the feels of a restaurant-quality lasagna to impress your guests.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course dinner, Main Course
Cuisine Italian
Servings 8

Equipment

  • High Speed Blender or large food processor

Ingredients
  

  • 4 Cups Raw Cashews
  • 3 Cups Water Plus more to soak cashews
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Corn Starch
  • 2 1/2 Tablespoons Apple Cider Vinegar
  • 9 Cloves Garlic minced and divided
  • 4 teaspoons Salt
  • 1 Cup Soy Milk unsweetened and unflavored
  • 2 Small Eggplant cut into 1/4 inch lengthwise slices.
  • 2 Zucchini cut into 1/4 inch lengthwise slices.
  • 1 Large Onion chopped
  • 1/2 Cup Sun-Dried Tomatoes chopped
  • 1/3 Cup Basil chopped
  • 1/3 Cup Vegan Pesto Use our recipe or store bought.
  • 10 Plum Tomatoes chopped
  • 8 – 12 Lasagna Noodles amount depends on size of noodles.
  • 2 Cups Strained Tomatoes or tomato puree
  • 260 ml Vegan Red Wine
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Oregano
  • 2 Tablespoons Olive Oil for cooking or use avocado oil.

Instructions
 

  • Preheat oven to 400 degrees.
  • SOAK THE CASHEWS:
    In medium pot, bring 3-4 cups of water to a boil then turn off water, add raw cashews and cover with a lid. Let soak for 30 minutes.
  • While cashews are soaking:
    ROAST ZUCCHINI AND EGGPLANT SLICES (on parchment paper to prevent sticking) in a preheated 400 degree oven for about 15- 20 minutes, flipping halfway through until golden brown in spots and not hard anymore.
  • While cashews are soaking and eggplant and zucchini are roasting:
    COOK NOODLES:
    Bring a large pot of water to a boil. When boiling add a tablespoon of salt to water then add lasagna noodles and cook per directions on package. When cooked, drain, then set aside on parchment paper without touching each other to avoid sticking together.
  • While cashews are soaking and eggplant and zucchini are roasting and noodles are boiling:
    MAKE THE RED SAUCE
    In a large skillet, cook the onions in the olive oil until softened and translucent. Add 5 cloves of garlic, sun-dried tomatoes, and oregano and cook 1-2 minutes more. Add tomato paste and red wine. Cook about 4 minutes to cook down the wine. Add the chopped plum tomatoes and strained tomatoes to the pan. Cook until bubbling then turn heat to a simmer, cover, and cook about 10 -15 minutes.
  • MAKE THE BECHAMEL SAUCE:
    After cashews have been soaked, drain and add to high-speed blender or food processor. Then add the 3 cups water, apple cider vinegar, nutritional yeast, corn starch, 4 garlic cloves and salt. Blend well until it is all incorporated and smooth. Pour mixture into pan used for soaking cashews and heat on low – medium. Then add in the soy milk. Stir and cook a couple minutes to thicken a bit, then set aside.

ASSEMBLING THE LASAGNA

  • Line a 9×13 inch pan with red sauce to cover bottom. Add a sprinkling of the basil. About 1/4 of the chopped basil.
  • Top with 2 lasagna noodles- (if the noodles you're using are too small and you cooked 12 noodles, use 3 but don't overlap- just cut off extra.)
    Add sauce to cover slightly. Then add about 5 dollops of the bechamel sauce. Top that with little dots of pesto. (1/3 of the pesto amount you have)
  • Add a layer of zucchini slices.
  • Top with red sauce and some scattered basil.
  • Add 2 more lasagna noodles. Top with the bechamel sauce and pesto.
  • Add eggplant slices to fit. Top with red sauce and sprinkle with basil.
  • Add 2 more noodles. Top with bechamel, dots of pesto and then red sauce.
  • Add the rest of the zucchini and eggplant and top with red sauce,
  • Add 2 more noodles. Top with the rest of the sauce and basil. Then cover the whole top of dish with the bechamel sauce. (You may have extra left over).
  • Cover pan with foil and bake at 400 degrees for 35 minutes. Remove foil and continue cooking for 10 – 15 more minutes.
  • Let cool out of oven for 5-10 minutes to achieve a lasagna that stands proudly on the plate.

Notes

If you don’t end up with enough zucchini or eggplant, pesto, or noodles, etc. just leave it out and layer it your way to make it work. It can be rearranged a bit without messing it up. 
I like to save a little bit of red sauce to top before serving and sometimes a sprig of basil also. If lasagna is in the refrigerator for a couple days for leftovers, an extra dollop of red sauce corrects any dryness.
 
Keyword FavoriteLasagna, healthylasagna, veganitalianfood, VeganVeggieLasagna

Goulash Is The Best Fast Comfort Food

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vegan goulash
Goulash with a side salad

Ah, The Goodness of Goulash!

I grew up eating our family’s form of goulash and we’ve passed it on to our new generations. Through the years, changes have been made. But I do know that the quick and easy, evolved version I make now is like stepping back into childhood, complete with all the warmth and comfort that it brings.

The Comfort Food Evolution

My grandmother had her version of goulash and then my mother made it for me and my brothers. It consisted of hamburger meat, onions, a can of tomatoes, spices, and herbs. This was my introduction to family goulash until I began a vegetarian way of life and left the meat eating behind. Enter, the Morningstar griller patty, my go-to meat substitute for many years. I depended on these as part of my family’s dinners when I got married and had our family. However, we needed a new vegan equivalent for our recipes when we walked away from all forms of animal ingredients.

Choices for my vegan goulash ingredients

Lucky for us, there are plenty of vegan hamburger substitutes to choose from today. We currently use Beyond Burger and it’s delicious. There’s also Gardein and so many others to choose from. But if you’re looking for something less processed, then seasoned tempeh will work.

And my Mom didn’t put garlic in her goulash but I like a lot of garlic. My Aunt didn’t like pieces of tomatoes so she blended the can of tomatoes before adding them to the recipe but I enjoy the chunky tomatoes. Then I like to finish it off with a hefty topping of my homemade vegan grated cheese.

I will add a splash of red wine, if I have it on hand, to deglaze the pan, before adding the tomatoes. This gives it a little something extra. I have also blended in faux beef broth but that didn’t add anything to the dish so I don’t bother now.

goulash ingredients
goulash ingredients
1- Saute onions in olive oil and begin boiling pasta
goulash prep
2- then add in vegan meat and brown
goulash ingredient add ins
3- slide in garlic, spices, and herbs
add tomatoes to goulash
4- toss in tomatoes
add pasta to goulash
5- Add in cooked and drained pasta
goulash
6- Blend together
goulash topped with vegan grated cheese
add vegan grated cheese
goulash topped with parsley
Optional add- parsley

My go-to recipe

Now this recipe is so quick and easy while being one of the homiest and most satisfying in my rotation. So when I’m tired and can’t think of what I want to cook, I know I have all the ingredients for this meal and I don’t need to follow measurements or double-check the notes.

And when I sit down to a bowl of goulash with its warmth and its savory aroma, I am full and happy. You can’t beat that!

A goulash meal
The perfect goulash meal!

P.S.

For the true definition and history of Goulash click here.

But you don’t need to know its origins to have a bowl. Go make it and enjoy!

goulash with a side salad

Goulash

thehamptonsvegan
A comforting homey dish that comes together fast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner
Cuisine vegan
Servings 4

Ingredients
  

  • 8 ounces elbow or shell pasta
  • 1 14.5 ounce can of diced tomatoes
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 beyond burgers, thawed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon oregano or marjoram
  • 1 teaspoon basil
  • 1/4 cup red wine- optional
  • 1/3 cup vegan grated cheese
  • 2 tablespoons fresh chopped parsley- optional

Instructions
 

  • Set a pot of water on the burner to bring to a boil for pasta.
    Heat a medium/large skillet on medium heat. Add oil.
    Cook onions until translucent.
    Add thawed vegan burgers to the pan and brown.
    Add in garlic, paprika, oregano, and basil, and cook for 30 seconds.
    Add red wine if using and cook until liquids are gone.
    Stir in tomatoes and cook on a low simmer.
    When pasta has cooked for approximately 10 minutes and is soft, drain but don't rinse. Then add to sauce, and mix.
    Top with vegan grated cheese and fresh parsley if using.
    .

Notes

Make this recipe for the vegan grated cheese.

The Best Bubbly Boiled Dinner Winner!

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boiled dinner ingredients
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chopped boiled dinner

I’ve eaten some version of Boiled Dinner for as long as I can remember. It’s always been a staple in our home. And to be honest, I didn’t love it as a kid. Back then, my mother made it with boiled ham. I didn’t even know then what a vegan was. (It was a long time ago.)

I started eating only the potatoes and carrots, a bit of the ham, and very little of the cabbage. And I absolutely kept it all separated. Watching my Mom mash it all together with butter and apple cider vinegar, salt and pepper made me cringe. Because I was a kid.

But as I got older and made it for my own family, I adopted my mother’s habit of mixing it all together with vegan butter, apple cider vinegar, salt, and pepper- but no ham. Some things change, and some things stay the same.

And my children all rolled their eyes at my boiled dinners the way I did, for many years.

boiling boiled dinner

Boiled dinner goes around and comes around

Until little by little, my children grew up and didn’t roll their eyes anymore. In fact, they even requested our traditional cabbage, carrots, and potatoes dinner every now and then.

Perhaps this classic dinner with its Irish roots is a sign of a mature palate? Maybe. But more likely it’s probably about comfort food as we each come to recognize the meals that remind us of our childhood and family time. Funny how some simple vegetables can carry so much meaning.

boiled dinner on plate

Not just for St. Patrick’s Day

You’ll see this dinner on all the menus come March 17th—some with boiled ham and others with corned beef. But we don’t have it with either. And although we always make it for St. Patrick’s Day, we have it a lot more than just on the Irish holiday!

You can serve it up with a vegan “meat” like our Wakin’ and Makin’ Vegan Bacon or pick up some Beyond Sausage or Field Roast Smoked Apple Sage Sausage. I also like to mix in some sauerkraut made with beets and cabbage. So yummy! But it isn’t necessary. It stands on its own. Just a simple easy veggie meal that’s thrown together to enjoy when you don’t want to fuss. Or when you don’t have much time. Or when you’re feeling homey and craving a good old family tradition.

It doesn’t get much better than that.

mashed boiled dinner
boiled dinner

Boiled Dinner Winner

thehamptonsvegan
A simple meal of cabbage, carrots and potatoes for St. Patrick's Day and any other day, too!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine vegan
Servings 4

Ingredients
  

  • 1 small head green cabbage cut into wedges, then wedges chopped in half
  • 1 pound carrots cut into about 1 1/2 to 2-inch pieces
  • 2 lbs red potatoes chopped into 2-inch pieces
  • apple cider vinegar to taste (I use about 1or 2 teaspoons per serving)
  • vegan butter to taste
  • salt and pepper to taste
  • sauerkraut for topping

Instructions
 

  • Add chopped cabbage, carrots, and potatoes to a large pot and fill it with enough water to cover the veggies. Boil and cook at a good simmer until vegetables are softened and easily pierced with a fork or knife.
  • When vegetables are ready, drain and then serve with vegan butter, salt, pepper, apple cider vinegar, and sauerkraut. Mash up vegetables all together or side by side on your plate, your choice.

The Hamptons Vegan Chili is the Big Winner!

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This chili is a keeper!

The Hamptons Vegan's long island champion chili

OK, so I’m going to just say this right up front. My daughter makes better chili than I do. Hands down, no exceptions.

But this is something I never knew until a short time ago.

B.C. (Before Chili)

It all started about two years ago. Alecia came into the kitchen when I was hurriedly making dinner and nonchalantly stated she’d decided to enter the Long Island Association for Mental Health and Wellness chili contest. I stopped what I was doing. My thoughts bounced around inside my brain, ricocheting back and forth, trying to contemplate this bold idea of hers.

I’d never known her to make chili, let alone entertain ideas to enter a chili cookoff contest, but this shouldn’t have been that big a surprise. Alecia’s always the one to see something that needs to be done and step up to the plate. She’s a planner and a go-getter.

Entering a chili contest, while giving me pause, actually made a lot of sense.

The Big Chili Idea

In fact, the idea to enter the contest was a very good one for many reasons.

The organization sponsoring the event was a very worthy, well-run nonprofit that not only welcomed professional and amateur cooks to their contest to make classic chili but also welcomed vegan chefs of all calibers to create their best vegan chilis. A chance to promote delicious vegan alternatives to everyone!

Also, we were beginning our Ma’s Cookie Cartel vegan treat business and had signed up for a booth at the event to introduce our cookies, cupcakes, and sweet treats to the community. Since we were already there, why not have some fun and enter the contest?

Long Island Champion Chili Creation

vegan chili with mac and cheese and corn bread

So Alecia and (her now husband) Jay, busily began assembling ingredients, devising recipes, and sampling chili for the big day.

This participation was not necessarily about winning the contest but actually so much more. It was joining the event to further promote the vegan lifestyle. A dish like chili, so meaty and hearty, didn’t have to be made from meat at all. No cruelty, no death. Just tasty food.

And it was about the non-profit fundraising event for mental health. This a very worthy reason to join in and help out. In many ways, it wasn’t even about the chili at all. It was about lending a helping hand. And it was about kindness.

Getting ready for our first cookie business event while creating Long Island Champion Chili for entry was quite a busy, exciting time.

And before we knew it, it was time for the show!

The Big Day

The big day finally arrived. We all went to the chili cookoff. It was actually a warm beautiful Fall day- not “chili” at all! ( Bad Dad joke :)).

I was selling vegan treats in a booth with my son, Zack so I couldn’t gauge how things were going for Alecia from afar, but I was finally able to sample her chili before the judging began for the first time.

Ma's Cookie Cartel

I was blown away!

It was so delicious and I was even a little jealous, to be honest. I’d never made a chili anywhere near as good as hers. I’d never eaten any other vegan chili this amazing. It truly was the best.

Creator of The Hamptons Vegan
Chili Contest

We started to hear other people that had tried Alecia’s chili, raving about it. It was a proud Mama moment. And long story short, she did win! Her chili is officially an award-winning chili. And, awesome happy ending bonus- more people were wowed by how delicious vegan food tastes! Plus, all the proceeds from the chili event benefitted the Association for Mental Health and Wellness!

The Winner is- The Hamptons Vegan Champion Chili!

A.D. (After that Day)

Since that lovely day, a lot has happened. Family members have moved away, we have new additions to our family, and life goes on!

And I was STILL waiting for her to share that wonderful recipe with me ever since then. But she’s been busy, I get it.

However, she just shared it with me to continue to build the vegan outreach. And now, ladies and gentlemen, we have the recipe!

Because the more vegan food in the universe, the better! So without further adieu, I present to you, her award-winning chili cookoff first-place winner: (trumpet please)

Da- Da- Da- Da!

Long Island Champion Chili!

We hope you love it too.

long island champion chili

Long Island Champion Chili

thehamptonsvegan
A first-place award winning classic vegan chili recipe from Long Island, NY
Print Recipe Pin Recipe
Course Main Course
Cuisine vegan
Servings 8

Ingredients
  

  • 1 package Beyond Meat or 4 Beyond Meat patties
  • 1 14.5 oz can red kidney beans drained and rinsed
  • 1 14.5 oz can pinto beans drained and rinsed
  • 1 14.5 oz can black beans drained and rinsed
  • 1 14.5 oz can fire roasted diced tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 large red onion diced
  • 1 red pepper seeded and diced
  • 1 jalapeno seeded and minced
  • 6-8 cloves garlic minced
  • 2 cups (16 oz) vegetable or faux beef stock like Better than Bouillion brand
  • 1 Tablespoon vegan Worcestershire sauce
  • 2 Tablespoons chili powder
  • 1 Tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 2 Tablespoons vegetable oil for sauteing onion and pepper
  • 1 teaspoon cayenne pepper optional

Instructions
 

  • Saute the onions and red pepper in the oil. Cook until tender.
  • Add the Beyond Meat, chopping it up with a wooden spoon. Cook until browned.
  • Add jalapeno, garlic, and spices, and cook for 30 seconds. Then add tomato paste. Cook a few minutes more.
  • Add vegetable or faux beef stock, canned tomatoes, and Worcestershire sauce then bring to a boil.
  • Once it starts to boil, add beans, cover the pot, and turn down the heat to a low simmer.
  • Cook on low for up to 3 hours, stirring periodically. The minimum cook time can be 30 minutes in a rush with the lid off. See notes below.

Notes

For instapot cooking, turn to “Chili” for 18 minutes.
For no oil cooking: replace oil for sauteing with vegetable broth and replace Beyond Meat with 2 more cans of beans (navy and garbanzo or more pinto, kidney, or black beans).  
Red onions can be replaced with yellow or sweet onions and green peppers can replace red but fire-roasted tomatoes, Worcestershire sauce and the spices listed should not be substituted to ensure the distinctive chili taste.

The Hamptons Vegan’s Holiday Menu For All Time

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It’s that time of year again!

It’s time for celebrations, get togethers, parties and all kinds of holiday fun! But don’t forget the holiday menu!

So while you’re planning, we’re here to help. We’ve included all the dishes you know and love, but in vegan form. All the more reason to love them! So enjoy our vegan holiday menu and select the dishes you want to make this year, and for years to come. We wish you the very best, this holiday season, and always.

Holiday Menu

Champion Corn Chowder

Meaningful Moments Mashed Potatoes

Sensational Stuffing

Marvelous Mushroom Gravy

Game Changer Green Bean Bake

Appealing Acorn Squash

Simply Sweet – Sweet Potatoes

Crazy Quick Cranberry Sauce

American Apple Pie for the World

Pumped Pumpkin Pie

vegan corn chowder
Champion Corn Chowder
Mashed Potatoes for the Hampton's Vegan Holiday Menu
Meaningful Moments Mashed Potatoes
STUFFING PREPARATION for the Holiday Menu
Sensational Stuffing
vegan mushroom gravy for the Holidays
Marvelous Mushroom Gravy
Green Bean Bake for Thanksgiving and more
Game Changer Green Bean Bake
Acorn Squash
Appealing Acorn Squash
Sweet Potato Casserole for the Hamptons Vegan Holiday Menu
Simply Sweet – Sweet Potatoes
Cranberry Compote
Crazy Quick Cranberry Sauce
Apple Pie for all
American Apple Pie for the World
vegan pumpkin pie
a slice of pumped pumpkin pie with cocowhip topping

These holiday favorites will be on our table with the addition of green peas, roasted brussel sprouts and biscuits.

We’ve also added purchased turkey substitutes from Tofurky and Gardein and Field Roast in years past, but one year, completely forgot to make any of those. And guess what? Nobody even missed it!

So now our favorite centerpiece on the holiday table, that takes the place of a turkey or any other meat, is a sponsorship photo of our farm sanctuary animal. (But if you desire an edible centerpiece to replace a turkey, check out this great collection.)

These celebrations are the ones I feel most thankful for. Because knowing no cruelty or death is on our table, or part of our gatherings, is truly a blessing.

Eat Our Ethical Enchiladas

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ethical enchiladas

Eat our Ethical Enchiladas with Extra Easy Enchilada Sauce!

Because if you eat our Ethical Enchiladas with Extra Easy Enchilada Sauce they go together like peanut butter and jelly! Like bread and (vegan) butter!  Like cat videos and cat ladies! Okay, personal experience :).

AND NOW A BRIEF INTERMISSION FOR A FEW GRATUITOUS CUTE CAT PHOTOS…

cat photo
cat photo
cat photo

YOUR WELCOME

SO, continuing on,

Ethical Enchiladas and Extra Easy Enchilada Sauce are a go-to Mexican meal! Make our Red Rice Revolution and Amy’s Refried Beans to go with it, too. Then just chop up an avacado and top with a little cilantro and perfecto! Love, love, love this for dinner. ( And love it the next day for lunch even more. Just heat and serve and you’re good to go!)

Looking for a vegan Mexican restaurant in the Hamptons?

Like Scooby Doo says,”Ruh-Roh”, you’ve got trouble!

Your choices are very limited, so far. Funcho’s and La Fondita will make a vegan version of some of their menu items. And Lucharitos has an excellent selection of quality choices that can be made vegan!

Still waiting for an all vegan Mexican restaurant like NYC’s JaJaJa, though!

Until then, try our ethical enchiladas! So you will have a delicious Mexican recipe in your back pocket. It’s a Scooby approved answer to a Mexican craving dilemma!

You need a reason to make a Mexican Entree like ethical enchiladas?

How about Cinco de Mayo? Fiesta time!! Check

Or you crave a little spiciness perhaps? Check, Check!

Also, maybe your daughter’s boyfriend is of Mexican dissent and you want to make sure it measures up to the authentic Mexican flavor?

Yeah, talking personal experience again 😉

But it’s all good! Since this recipe comes with daughter’s boyfriend’s approval! Check, check, CHECK!

A little of this, a little of that

So, unlike some dishes, ethical enchiladas are very forgiving. Because if you don’t like flour tortillas, use corn! Don’t have a vegan chicken product, use black beans! You don’t like corn, leave it out!

Now, go make this recipe and you will see how easily adaptable it really is! It’s the white tee shirt of your recipe wardrobe. Dress it up or down, it just works.

Ethical Enchiladas

ethical enchiladas: an easy, enjoyable entree!
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 8 flour tortillas
  • 1 package vegan chicken like Gardein chicken strips or scallopini can also use tempeh, rehydrated soy curls or cubed tofu
  • 1 1/2 tablespoons cooking oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon saklt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup red onion diced
  • 1/2 cup corn
  • 4-8 ounces canned chopped chili peppers
  • 14 ounce can diced tomatoes
  • 14 ounce can black beans drained and rinsed (optional if using vegan chicken)
  • 1/2 teaspoon flour
  • 1 recipe extra easy enchilada sauce see recipe note below or 10 oz can enchilada sauce
  • 1 ripe avacado optional or see recipe notes below for guacamole
  • 1/4 cup chopped fresh cilantro, or 1 tablesoon dried cilantro, optional

Instructions
 

  • Preheat oven to 350 degrees farenheit. 1.) Heat oil in large saute pan. Add vegan chicken to pan and lightly brown. Sprinkle with spices (cumin, garlic powder, chili powder,cayenne pepper, salt,and black pepper), then flip chicken over to lightly brown on other side. Remove from pan and set aside. 2.) Add onion to same pan (adding a bit more oil if necessary) and cook to soften and until translucent. 3.) Add corn, chili peppers and tomatoes (and drained black beans if using) and stir. Cook 1 minute then add flour (stirring well after adding to avoid clumps). Remove from heat. 4.) Warm tortillas (wrap in damp paper towel and microwave for 30 seconds or wrap in foil and place in preheated oven for 5 minutes). 5.) Lightly coat the bottom of a 13 x 9 inch casserole pan with enchilada sauce. 6.) Place heaping 1/4 cup of filling into center of warmed tortilla then roll up and place in casserole pan. Continue with rest of tortillas. 7.) Pour enchilada sauce over enchiladas, covering well. 8.) Bake in preheated 350 degree oven for 20- 25 minutes. 9.) Remove from oven and top with chopped avacado and cilantro if using. Serve.

Notes

use our Extra, Easy Enchilada Sauce recipe.
 

Miraculous Minestrone Soup makes major magic

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Miraculous Minestrone Soup is a bowl full of good and wonderful things like vitamins, minerals, and a ton of good taste! You just can’t go wrong with soup!

minestrone soup
a bowl of goodness also known as Miraculous Minestrone Soup!

It seems a miraculous feat of creative culinary magic when you think about all the goodness in a bowl of minestrone soup, right? You have greens, beans, potatoes, tomatoes, carrots, peas, celery, onions, corn, zucchini, pasta, veggie broth, and your herbs of choice. So much in one little bowl! You could make a rap outta that! Wait, there already is! See it here 🙂

After I made my first pot of soup, I was overjoyed. I wanted to share it with everyone.

After growing up on Campbell’s condensed soups, a homemade soup tastes so much better!

Canned soup, is the gateway to vegetarian food.

When I decided to adopt a vegetarian diet in 1977, I was 16 years old. I didn’t know much about cooking but had read Peter Singer’s eye-opening book, Animal Liberation, and I was outraged, saddened, and moved to make a change.

I basically started subsisting on either Campbell’s vegetarian vegetable soup with a peanut butter and jelly sandwich or Campbell’s tomato soup with a grilled cheese sandwich. I’m grateful for Campbell’s but happy for the evolution of vegan alternatives. Panera Bread’s vegan-friendly choices, for instance, are great, and Chipotle is awesome. It’s exciting to find all the other vegan selections available in restaurants and grocery stores everywhere.

There is still a long way to go to improve the options and expand the choices but coming from the 70s, we’ve come a long way, baby!

Minestrone Soup-A simple, healthy, vegan choice.

So, soup’s on! And it’s healthy and delicious, too! It couldn’t be simpler to make and it warms and comforts straight from the bowl to your tummy.

YUMMY!

minestrone soup
Mmm Mmmm good for you!

Sandwiches are a perfect go-to for soup and we’ve got your sandwiches here, too! Try our Naturally Nautical Not-Tuna Sandwich:

vegan not tuna sandwich
Naturally nautical not tuna sandwich

Another great choice is our Glorious Grilled Veggie Sandwich:

grilled eggplant, zucchini squash, peppers and onion on a ciabatta
glorious grilled veggie sandwich

Yet another option is our Extra Sloppy For Ya’s, Sloppy Joes, so try them and let us know what you think!

sloppy joe sandwich
extra sloppy for yas, sloppy joe sandwich

Here’s to happy, healthy, vegan choices! CHEERS!

copyright © thehamptonsvegan 2017 – 2023. All rights reserved.

minestrone soup

Major Magic in Miraculous Minestrone Soup

thehamptonsvegan
A major magic miraculous minestrone soup bowl full of goodness!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner
Cuisine vegan
Servings 6 servings

Ingredients
  

  • 1-2 tablespoons oil
  • 1 medium-large onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup pasta like elbows, small shells, ditalini or broken spaghetti into 2-3 inch pieces
  • 2 cups fresh baby spinach but if not using baby spinach, tear into smaller pieces or use 1/2 box frozen spinach, thawed and sqeezed to drain
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon celery seed optional
  • 8 cups vegetable broth
  • 1 can diced tomatoes
  • 1-2 small to medium potatoes, diced
  • 1/2 small zucchini, chopped small optional
  • 1 can cannelini beans, drained and rinsed or any beans you prefer
  • 1/2-1 cup frozen peas
  • 1/2 cup frozen corn optional

Instructions
 

  • Heat oil in a large soup pot on medium-high heat.
  • Add onions, celery, and carrots. Cook until softened a bit, about 8 minutes.
  • Meanwhile, boil water for pasta and then cook pasta until done. Drain and set aside.
  • When the onions and veggies in the soup pot are softened, add spinach now, if using fresh. Cook until wilted down. Add herbs and cook for 1 more minute.
  • Pour in vegetable broth and tomatoes, then add potatoes and zucchini. Bring soup to a boil and cook for a few minutes.
  • Reduce to a simmer and add peas, corn, beans, cooked pasta, and frozen spinach if not using fresh. Simmer on low for another 5 minutes or so to heat through then serve warm.

Believe It Vegan Beef Stew is Better

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vegan beef stew
Vegan “beef” stew

What’s Better Than Beef Stew? Vegan Beef Stew!

Vegan beef stew is better! Because it has no meat, but lots of veggies. And it tastes just as good as any real beef stew.

Believe it vegan beef stew is one of my favorite warm bowls of comfort and joy that I love so much when it’s cold outside. And it’s one of the foods I miss during the summer but don’t let myself make it until the first frost. Then it makes it even more special, knowing it only comes at certain times of the year.

Waiting Through The Seasons

So the foods that remind me of spring are asparagus, new potatoes, fresh berries, fresh salads, and pretty much anything bright green… spring green.

And summer means corn on the cob, potato salad, tomatoes, zucchini, and actually any barbecued grilled veggies, watermelon, and strawberry.

Then for autumn, anything and everything with pumpkin and pumpkin spices, apple cider, apple pie, warm soups, and butternut squash.

And last but not least, winter foods. Ahhh, winter foods. The longest season in the Northeast U.S. and the season of food that makes me happy every year.

Because the warm casseroles, the baked goodies, and the cranberries return! And the holiday dinners, parties, cookies, and pies, oh my! And of course, mashed potatoes, gravy, green bean bake, vegan macaroni and cheese, and the Believe It Vegan Beef Stew. MMM-Mmm.

The longest season

But winter isn’t my favorite. That first snow is pretty. But after the fifth snowstorm, not as much. And I find by February I’m more than ready for spring and warmer weather. Because I miss the birds, the sounds of nature, and the signs of life outside the window. I’d appreciate any evidence of movement other than a snowflake. A little green on the ground again or on the branches of the grey trees is what I’m craving.

I’ve heard it said that Westhampton Beach has a population in the ballpark figure of 30,000 people in the summer. In the winter months, it supposedly drops to something like 3,000. All I know for sure is, it gets much quieter, businesses close up shop and everybody and everything seems to move inside. Then all the people, the lawn furniture, and the colors disappear.

The Tuesday after labor day has the moniker “Tumbleweed Tuesday” around here and it lives up to its name. There’s a slowing down that goes along with the disappearance of the traffic, the long lines, and the unfamiliar faces; but the light that shines through all this abundant winter darkness lies in the kitchen.

Head to The heart of the Home and Make Vegan Beef Stew

After spending summer months trying to avoid the oven and eat fresher, lighter fare, it’s inviting to head back to the warmth of the kitchen and the comforting foods just waiting to be recreated when the temperatures drop.

One of the yummiest wintertime foods in our home is Believe It Vegan Beef Stew. It’s a bowl full of flavor like a warm loving hug, corny as that may sound.

Believe It Vegan Beef Stew is just one of the reasons that help me realize the winter isn’t all gloom and doom. The snows bring a new kind of beauty and a warm cup of tea by the fireplace is the perfect invitation for a good book. My love of fuzzy socks and flannel pajamas is re-found and all the good movies and tv shows are back, so, gotta look on the bright side!

More to Love

So I guess the conclusion is, all the seasons have something good to offer. It’s a beautiful thing. And with winter lasting extra-especially longer than the rest of the seasons, around here, there’s more eating going on. And by the end of winter, more of me to love, too! Thank goodness for spring and summer activities!

vegan beef stew
A warm bowl of vegan stew
More winter comfort foods

Other warm love in a bowl is found in our Miraculous Minestrone Soup:

minestrone soup or vegan beef stew
a bowl of goodness also known as Miraculous Minestrone Soup!

And mix up your favorite pasta with our Vegalicious Vegan Cheese Sauce for a mac and cheese masterpiece!

vegan cheese sauce
 

Finally, you need to make our Lovely Luscious Vegan Lasagna for another layer of love for your winter nights.

vegan lasagna with a salad or vegan beef stew
Lovely Luscious Vegan Lasagna

Warmest regards for those coldest of nights!

P.S. Check out our post, Main Street Westhampton Beach if you decide to make a stop in the village.

copyright © thehamptonsvegan 2017 – 2023. All rights reserved.

vegan stew

Believe It Vegan Beef Stew

thehamptonsvegan
A warm, filling bowl of comfort food keeps you happy through the coldest of winter days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner
Cuisine vegan
Servings 4 servings

Ingredients
  

  • 1 9 oz. package vegan beef tips (like Gardein) OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
  • 2 tablespoons oil
  • 1 large onion, chopped (about 1 cup)
  • 2-3 medium carrots, (about 1 1/2 – 2 cups) chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon all spice
  • 2-3 medium potatoes (about 2 cups) cut into bite size pieces
  • 1 cup frozen peas
  • 1/2 cup red wine
  • 3 cups broth use faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
  • salt and pepper to taste

Instructions
 

  • Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
  • Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
  • Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
  • Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
  • Slowly add wine and then broth while stirring.
  • Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 – 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
  • Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.

Notes

Better than Bouillon No Beef Base broth 
Gardein Beefless Tips
Beyond Meat Steak Tips              
These products can also usually be found at Whole Foods, and they are sold in many grocery stores and Target. 
 

Elegant Eggplant Parmesan Made Vegan And So Simple

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Elegant Eggplant Parmesan made vegan

vegan eggplant parmesan
Elegant Eggplant Parmesan made vegan

This eggplant parmesan recipe is a keeper. My son Zack (another home-grown Hamptons Vegan) requests this recipe often. He follows a vegan eating plan that also omits bread and pasta more often than not so this is a good choice for him.

This is just straight-up good food with so much flavor. It’s simple AND elegant all at the same time. And that’s a beautiful thing.

So pair this with a big green salad and all is right with the world, my friend. Vegan eating in one of its finest forms.

To make this elegant eggplant parmesan entrée you can easily incorporate our recipes for Perfect Parmesan-vegan style,

vegan parmesan
perfect parmesan vegan style

Posh Pesto,

pesto
Pesto Profile

Magnificent Marinara Sauce,

marinara sauce
Magnificent Marinara Sauce

and Ricotta Replica.

Vegan ricotta
Ricotta Replica

Then just add the eggplant!

Because they all come together so elegantly and easily in this recipe. Hence, the name. 🙂

Making Eggplant Parmesan or Going out to eat Italian!

So, sometimes (or all the time, I don’t judge) we all like to go out to eat. It’s nice to take a break from cooking! And it’s also nice to go out for a date night or a celebration.

Or because there’s nothing to eat in the house and now it’s too late to go to the store to pick up ingredients and it will be 11:00 p.m. if we did so we just need to go get food to stop the hangry. (This may or may not be from personal experience).

Then, if you find yourself in one of those situations, we have a recommendation for you!

Centro’s Trattoria and Bar

We tried Centro Trattoria and Bar in Hampton Bays! It’s a hopping place! We had a great time, too. We went on the one day this summer when we had a huge downpour. Shoulda, coulda, woulda brought an umbrella, but I did not.

Oh well, no matter, it was dry and inviting inside (just like the yummy martini I had from the bar)! We felt fortunate to find an open table next to the bar since we didn’t have a reservation.

Next, I naturally asked about vegan options because that is my assignment for the summer and I take it seriously! Thankfully, they were able to oblige. I have a feeling they don’t get that request too often because when they brought out the Aglio E Olio pasta with greens, it also contained some kind of meat. (sigh).

Happily, they made it right and returned soon after with the corrected entrée and an appreciated apology. (And I apologize for the blurry photo. I blame the cocktail 😉

entree from Centro's
yummy vegan entree from Centro Trattorio in Hampton Bays

And happily again, it was very good! I think they broke my heart a little bit when they said their marinara sauce wasn’t vegan, though. Ah, well, Rome wasn’t built in a day, as they say, so it’s a process. And in the infamous words of Ahnold…”I’ll be back!”

So, be ready, Centro. There will be more vegan requests headed your way. Looking forward to our return, soon!

P.S.

If you’ve enjoyed your dinner but are now craving dessert, make our Scrumptious Strawberry Pie!

strawberry pie
the Scrumptious strawberry pie

Or how about our Happy Half Moon cookies?

chocolate and vanilla frosted half moon cookies
half moon cookies
aka black and whites

copyright © thehamptonsvegan 2017- 2023. All rights reserved.

vegan eggplant parmesan

Elegant Eggplant Parmesan made Vegan

thehamptonsvegan
A delicious entree with a beautiful presentation.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course dinner
Cuisine Italian, vegan
Servings 6 servings

Ingredients
  

  • 2 medium eggplant
  • olive oil spray or use olive oil.(about 2 tablespoons)
  • 1 recipe Ricotta Replica connect to recipe instructions in notes
  • 1 1/2 cups marinara sauce connect to recipe instructions for marinara sauce in notes or use store bought.
  • 1/4 cup vegan pesto sauce connect to recipe in notes or use vegan store bought sauce
  • 1/4 cup vegan parmesan connect to recipe instructions or use store bought
  • 1/4 cup panko bread crumbs like Ian's brand or use your favorite
  • 1-2 tablespoons fresh oregano (or 1 teaspoon dried) optional

Instructions
 

  • Heat oven to 400 degrees F.
  • Slice eggplants into 1/2-inch thick slices. You should have enough for 3 or 4 layers of eggplant per stack. If you have extra just make a smaller stack with one of them
  • Spray both sides of slices with olive oil spray (or brush both sides with olive oil.) Sprinkle with salt and pepper.
  • Place eggplant slices on an oven-proof rack inside a sheet pan or place them directly on a sheet pan if you don't have a rack. Bake 20 minutes or until golden, flipping over halfway through cooking time.
  • Meanwhile, mix together panko bread crumbs with vegan parmesan and parsley if using
  • Spray olive oil onto the bottom of a 9 x 13-inch pan or another casserole dish that will fit the 6 largest eggplant rounds.
  • After cooking eggplant, reduce oven temp. to 325 degrees F.
  • Then place 6 of the largest slices on the bottom of the casserole dish. Place a heaping tablespoon of marinara sauce on top of the eggplant rounds.
  • Add a heaping tablespoon of vegan ricotta on top of the sauce.
  • Sprinkle the parmesan/panko mixture on top of the ricotta.
  • Add 6 of the next largest size eggplant rounds on top of the parmesan layer.
  • Add another large tablespoon of marinara sauce.
  • Add another layer of vegan ricotta.
  • Distribute vegan pesto sauce among the 6 stacks.
  • Add a sprinkle of vegan parmesan/panko mix.
  • Add the last layer of eggplant rounds to the stacks. Spoon a generous amount of sauce on top of the eggplant. Sprinkle parmesan on top.
  • Bake for about 20 minutes until heated through. Remove from oven. Add extra parmesan or an additional dollop of vegan pesto if desired.

Notes

Recipe for Ricotta Replica.
Recipe for Magnificent marinara sauce.
Recipe for Posh Pesto.
Recipe for Perfect Parmesan – vegan style.