summer vegan recipes

Take your usual roasted Spaghetti Squash to new heights by stuffing it with a scrumptious &#039;cheesy&#039; plant-based chili! It is a low-carb, gluten-free, vegan pasta option that requires minimal effort but tastes like a million bucks.

Chili Cheese Stuffed Spaghetti Squash

spaghetti squash (halved lengthwise)

Blount’s Family Kitchen Plant-Based Chili

vegan cheese

green onion (chopped - for garnish (optional))

cilantro (minced - for garnish (optional))

sour cream (for garnish (optional))

Preheat the oven to 350 degrees F. Remove the seeds from the spaghetti squash and place both pieces face-down on an aluminum foil-lined baking sheet.

Bake for 50 minutes, or until it’s tender (you should be able to scrape the sides with a fork easily). Fluff the spaghetti squash with a fork.

Cook the Blount’s Family Kitchen Plant-Based Chili according to the package instructions, stirring vegan cheese in halfway through. Add to the top of the roasted spaghetti squash.

Garnish with green onion, avocado, cilantro, and vegan sour cream, if using.

Enjoy!

This Vegan Street Corn Pasta Salad combines charred corn, creamy vegan dressing, crunchy veggies, and bold southwestern spices in one irresistible bowl. It&#039;s a deliciously crowd-pleasing side or lunch idea, perfect for BBQs, potlucks, or weekday meal prep.

Vegan Street Corn Pasta Salad

dry fusilli pasta

corn (charred (or canned, drained))

green onions ((finely diced (≈ ⅓ cup))

cilantro (chopped (≈ ½ cup))

tbsp diced red chili

onion

green bell pepper ((diced))

avocado ((diced))

vegan feta (crumbled (or regular))

kidney beans ((drained & rinsed))

tortilla chips ((lightly crushed, for topping))

plain vegan yogurt ((or regular))

vegan mayonnaise ((or regular))

tsp smoked paprika

tsp sweet paprika

cumin

Sriracha

tsp minced garlic

lemon

Salt and pepper,

1. Cook the Pasta- Bring a large pot (≈ 12 cups water) to a rolling boil.- Add 1 Tbsp salt and the fusilli; cook until al dente per package.- Drain, rinse under cold water for 15 seconds, shake dry, and let cool completely.

2. Char the Corn- Heat a skillet over medium-high; add 2 Tbsp vegan butter or olive oil.- Add frozen corn and cook about 10 minutes, stirring occasionally, until lightly browned.- Season with salt and pepper; let cool.

3. Prepare the Veggies- Dice the green onions, cilantro, chili/jalapeño, red onion, green bell pepper and avocado.- Rinse and drain the kidney beans.- Crumble the vegan feta.

4. Make the Dressing- In a small bowl, whisk together yogurt, mayo, minced garlic, smoked and sweet paprikas, cumin, Sriracha (or chili crisp), lemon juice, salt, and pepper until smooth.

5. Assemble the Salad- In a large bowl, combine cooled pasta, charred corn, all diced veggies (including avocado), kidney beans, and vegan feta.- Pour about three-quarters of the dressing over the salad and toss gently to coat. Add more dressing if desired.- Taste and adjust seasoning with extra salt, pepper, or Sriracha.

6. Serve- Transfer to a serving dish and finish with a generous sprinkle of crushed tortilla chips for extra crunch.- Enjoy immediately, or chill up to 30 minutes for flavors to meld.- Leftovers keep (airtight) in the fridge up to 2 days.

Top 2 summer vegan recipes recipes from across the web

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Chili Cheese Stuffed Spaghetti Squa...

Vegan Street Corn Pasta Salad

Top 2 summer vegan recipes recipes from across the web

The most viewed summer vegan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Cheese Stuffed Spaghetti Squa...

Vegan Street Corn Pasta Salad

The most viewed summer vegan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine