The Hamptons Vegan

Living the Vegan Lifestyle

dinner

Marinated Mushroom Stroganoff is a Creamy, Savory Pasta You’ll Love

by

vegan mushroom stroganoff
Jump to Recipe

Not just another pasta- An Above-Average Pasta!

It’s the comfort of a pasta dish with the savory flavor of mushrooms and red wine. Add the creaminess of a sour cream sauce, and dinner rises to another level.

This recipe isn’t difficult. First, set aside some time to marinate your mushrooms.

Assemble the marinade ingredients.

marinade ingredients
MEASURE EVERYTHING OUT, THEN…
chopped baby Bella mushrooms
CHOP MUSHROOMS, ADD TO…
marinade for mushrooms
MARINADE SAUCE, AND GET…
mushrooms in the marinade
SAVORY MARINATED MUSHROOMS!

You’ll need at least 20 minutes so the flavors can combine. (It’s worth the wait!)

The mushrooms soak in the flavor-packed marinade while the sour cream sauce is made.

sour cream sauce ingredients
MIX THESE TO MAKE THIS…
sour cream sauce
SOUR CREAM SAUCE

When the mushrooms have marinated, bring a large pot of water to a boil. Add a tablespoon of salt to the water. Now, cook the pasta.

While pasta cooks, add oil to a large sauté pan. When hot, remove mushrooms from the marinade and add them to the pan to brown. Then add the marinade back to the mushrooms in the pan.

mushrooms cooking with the marinade sauce
THESE MARINATED MUSHROOMS ALONE MAKE A GREAT SIDE DISH.

Next, add the sour cream sauce to the pan and stir together.

mushroom marinade mixing with sour cream sauce in pan
MIX MUSHROOMS, MARINADE, AND SOUR CREAM SAUCE IN PAN.

When the sauce is warmed, add the drained pasta to the pan.

mushroom stroganoff in pan
ALMOST DONE…

Last, sprinkle with plenty of fresh parsley to finish.

parsley on cutting board
CHOP IT UP…
mushroom stroganoff topped with parsley

Time to eat!

mushroom stroganoff with sides on a plate

Alternatives for the Mushroom Stroganoff.

This marinated mushroom sauce can be made with any pasta. I like fettuccine. Or use potatoes to replace the pasta. Rice or other grains work as well. I like to serve some colorful vegetables on the side. Shown here with peas and carrots. I also like Brussels sprouts, sweet potatoes, zucchini, and winter squashes. Make whatever you like!

But the main event on your dinner plate will be the mushroom stroganoff.

Recipe Tip:

If you aren’t interested in making an entree but need a side dish, make only the marinated mushrooms. They’re amazing without the sour cream sauce and pasta! It’s a savory, umami taste treat. Now you have two recipes in one!

vegan mushroom stroganoff
thehamptonsvegan

MUSHROOM STROGANOFF

Marinated mushrooms in a savory red wine and sour cream sauce on a bed of pasta
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
marinate time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

Marinade Sauce
  • 8 ounces Baby Bella Mushrooms, sliced Or 2-4 sliced Portobello mushrooms
  • 4 ounces dry red wine
  • 2 cloves garlic, minced
  • 2 tablespoons tamari sauce or soy sauce – 1 ounce
  • 1 tablespoon balsamic vinegar 0.5 ounces
  • 1 tablespoon olive oil 0.5 ounces
Sour Cream Sauce
  • 6 ounces vegan sour cream
  • 3 ounces water
  • 3 tablespoons onions, minced approximately 30 grams
  • 2 tablespoons flour approximately 16 grams
  • 2 teaspoons vegetable bouillion or bouillion paste, like Better Than Bouillion -about 14 grams
  • 1/4 teaspoon garlic powder about 1.4 grams
  • 1/4 teaspoon dried basil .25 – 0.5 grams
  • 1/4 teaspoon black pepper 1.4 grams
Pasta
  • 8 ounces fettucine pasta or any type pasta
  • 1 tablespoon salt 19 grams
Garnish
  • 1/3 – 1/2 cup fresh parsley, chopped 20 – 30 grams

Method
 

  1. Mix all the marinade ingredients with mushrooms in a container with a lid or a large ziplock bag. Marinate for at least 20 minutes or overnight.
  2. Mix all the sour cream sauce ingredients in a bowl. You can cover and refrigerate this if marinating the mushrooms overnight.
  3. When the mushrooms have marinated, heat olive oil in a large skillet on medium heat. Add all the mushrooms to the pan, reserving the marinade sauce.
  4. Remove the sour cream sauce from the fridge to bring it to room temperature, if refrigerated.
  5. Place a large pot of water on high heat. Then add salt and pasta to the water when boiling. Cook according to the directions on the box of pasta, then drain but don't rinse.
  6. Continue to saute mushrooms until they begin to dry out and turn a golden brown.
  7. Add the reserved marinade sauce to the pan of mushrooms. Then add in the sour cream sauce. Stir together and warm it through for a couple of minutes.
  8. Add the drained pasta to the pan with the mushrooms and toss to coat with sauce. Remove from heat and garnish with fresh parsley.

Notes

TIP: Marinade ingredients can be used with mushrooms alone to make a delicious, savory marinated mushroom side dish.

Make Your Pasta Happy with Vegan Garlic Alfredo Sauce

by

Jump to Recipe

A creamy, tasty treat for any pasta you make!

Pasta is an easy, comforting dinner choice for any night of the week. Add a little butter, salt, and pepper to keep it simple. Otherwise, choose from many different toppings like Aioli, Marinara, Cheese Sauce, or Pesto. But if you want something different, this Vegan Garlic Alfredo is it!

`It has a creamy garlic flavor with bright notes from the lemon zest and the fresh parsley. It pairs so well with any vegetable you have alongside it on your dinner plate, too. It’s also good with sautéed mushrooms mixed in.

The ingredients are basic and easy to find, and the recipe comes together quickly. While boiling water for pasta, you can make this sauce and have it ready quickly!

Here are the pictorial steps for a visual walk-through:

Add 1 1/2 cups diced onions and 4 minced cloves of garlic to 1 cup vegetable broth. Cook on medium heat until the liquid is evaporated. It takes about 8 to 12 minutes.
Assemble all the rest of the Alfredo ingredients and start boiling a large pot of water for the pasta. Any pasta works. Shown in this recipe with fettuccine.
Don’t forget to zest your lemon before squeezing it!
Perfect! The onions and garlic are done!
Now blend it all on high speed for a couple of minutes until smooth and creamy.
Drain the pasta, blend in the sauce, and garnish with parsley, lemon zest, salt, and pepper.
MMmmmm, So good!

© thehamptonsvegan 2017-2025 all rights reserved

vegan garlic alfredo pasta
thehamptonsvegan

Vegan Garlic Alfredo Sauce

A creamy, garlicy, delicious sauce for any pasta you have.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Italian, vegan
Ingredients Equipment Method

Ingredients
  

  • 1 !/2 cups diced onions
  • 4 cloves minced garlic
  • 2 cups vegetable broth, separated in 1/2
  • 1/2 cup raw cashews
  • 5 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice (about 1/2 of a lemon) (Zest lemon before juicing)
  • zest from lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 – 12 ounces pasta of choice (I used fettucine)
  • 1/4 – 1/2 cup fresh parsley, chopped

Equipment

  • high speed blender

Method
 

  1. Add diced onions and minced garlic to a medium sized saucepan with 1 cup of the broth. Cook over medium heat until all liquid has been cooked off. (About 8 – 15 minutes.)
  2. While onions and garlic are cooking, set a large pot of water on stove and bring to a boil.
  3. While water comes to a boil and onions and garlic are cooking, add cashews, 1 cup broth, nutritional yeast, lemon juice and salt and pepper to blender jar.
  4. When water is boiling cook pasta according to directions on box.
  5. When onions and garlic are finished cooking, add them straight into the blender with the other ingredients and leave it there until pasta has cooked and then drained.
  6. Now, blend ingredients in the blender for a couple minutes until everything is smooth and creamy. Put pasta back into it's cooking pot and pour the sauce over it, gently folding it all together.
  7. Garnish with fresh parsley and lemon zest, and more salt and pepper to taste.

Make These Delicous and Easy Vegan Stuffed Shells

by

vegan stuffed shells dinner with vegan meatballs, salad and bread.
Jump to Recipe

Vegan Stuffed Shells are so easy to make!

Stuffed shells are versatile. Use bottled marinara sauce (like Rao’s Marinara). Choose vegan ricotta (like Kite Hill). Try vegan Parmesan (like Follow Your Heart) and vegan pesto (like Barilla vegan pesto). Or make our homemade marinara, easy ricotta, pesto, and Parmesan recipes for a special dinner event. Then add a beautiful salad, crusty garlic bread, and vegan meatballs for a perfectly yummy meal. Whether using store-bought ingredients or making it from scratch, it is easy, delicious, and comforting.

Assemble all your ingredients, turn on your best tunes, and let’s get cooking!

Boiling the jumbo pasta shells
Bring water to a boil in a large pot. Boil jumbo pasta shells according to al dente package directions, but don’t overcook them!
blend the vegan ricotta ingredients
While the pasta cooks, mix up the vegan ricotta.
unfilled jumbo pasta shells in baking dish
When the pasta has cooked, spread a thin layer of pasta sauce into the bottom of the baking dish. Line up the shells, side by side.
spoon ricotta mixture into pastry bag or Ziploc bag
Push a pastry or Ziploc bag into a large drinking glass. Spoon ricotta into it. This holds the bag in place while loading the ricotta.
vegan ricotta in pastry bag
After filling, cut off the tip of the bag. Ricotta is now ready to pipe into the jumbo shells.
Fill each shell with the ricotta filling.
After filling the shells, top with your marinara sauce. Then put it into the oven.
Make a side salad while the stuffed shells are in the oven!
When the shells are cooked, take them out of the oven and sprinkle them with homemade Parmesan.
Sooooo yummy!!

© thehamptonsvegan 2017-2025 all rights reserved

vegan stuffed shells
thehamptonsvegan

Vegan Stuffed Shells

A delicious comforting recipe that's easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells
  • 1 jar marinara sauce *see notes for a link to our marinara recipe
  • 2 cups vegan ricotta * see notes for a link to our vegan ricotta recipe
  • 2 tablespoons vegan pesto sauce (optional addition to ricotta) * see notes for a link to our vegan pesto recipe
  • 1/3 cup vegan parmesan * see notes for a link to our vegan parmesan recipe

Equipment

  • 1 pastry bag or large Ziploc bag

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. If making homemade ricotta, pesto, parmesan and /or marinara, refer to the recipes linked below and create these first.
  3. In a large pasta pot, bring water to a boil. When it's boiling add 1-2 tablespoons salt. Then add approximately 20- 22 jumbo shells and cook according to the directions on the box for an al dente finish. Do not overcook or they will be hard to fill. They will continue to cook in the oven.
  4. While the pasta is cooking, spread a layer of marinara sauce on the bottom of a 7 x 11-inch (or similar size) casserole dish.
  5. Drain the pasta well after cooking, then add it to the casserole dish lined with the marinara sauce.
  6. Then line the inside of a large cup with a pastry or Ziploc bag. Fill the bag with the vegan ricotta mixture. Trim off 1/2- 3/4 inch of the bag's tip. Gently squeeze the ricotta down to the tip's opening. Insert the tip into the first pasta shell and squeeze the ricotta until the shell is full. Continue with the rest of the pasta.
  7. When all the shells are full, top with the marinara sauce, making sure to cover all the shells well so that no pasta shows through.
  8. Cook in a preheated oven for 30-40 minutes until bubbly. Remove from oven and top with parmesan.

Notes

Thehamptonsvegan ricotta replica recipe.
Thehamptonsvegan pesto recipe
Thehamptonsvegan marinara sauce recipe
Thehamptonsvegan parmesan recipe
 

Cherry Tomato Pasta for an Easy Summertime Meal

by

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

Jump to Recipe

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 garden, the farmer’s market, or the local grocery store. Wherever you get them, they will make a wonderfully delicious, 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 uses mushrooms, garlic, a little red pepper, garlic, and some homemade pesto.

Omit the mushrooms and use fresh basil leaves instead of pesto. Or saute an onion and throw in some sliced zucchini. Make it your own!

Many kinds of pasta can substitute 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!

Cook your pasta and saute the veggies until the tomatoes break down. 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 make it a meal!

No pasta? No problem!

If you don’t have pasta in your pantry, this recipe is also great on crusty bread! Omit the pasta, cook the tomatoes and veggies, and toss it onto a toasted baguette 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 a snack!

Enjoy those Sum-Sum Summertime tomatoes!

© thehamptonsvegan 2017-2025 all rights reserved

Pasta with cherry tomatoes and summer vegetables.
thehamptonsvegan

Cherry Tomato Pasta

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

Ingredients
  

  • 8 ounces pasta of choice I used Farfalle aka 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Now add in the sliced garlic and cook for a couple more minutes.
  5. Stir in the pesto ( or sliced fresh basil leaves) and take the pan off the heat.
  6. 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.
  7. 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.
  8. Sprinkle with salt and pepper to taste.

Notes

Easy Parmesan
vegan parmesan cheese ingredients

Simple ingredients make parmesan cheese magic

Favorite Veggie Lasagna is the Best of All Time

by

Favorite Lasagna
Jump to Recipe

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

We love lasagna and all its cousins. Stuffed shells, manicotti, and ravioli are all super yummy. And actually, they are 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.

A vegan lifestyle can mean the end of many entrees on a traditional Italian restaurant menu. There’s always spaghetti and marinara sauce. Or any of the other kinds of pasta 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 recipe. (Always ask the server.)

But give up Italian Food?! 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. The options for ready-made vegan items are more abundant today than just a few years ago.

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

There are more vegan cheeses like Miyokos mozzarella, Violife Parmesan, Follow Your Heart cheese shreds, and Kite Hill ricotta.

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

Some wonderful vegan recipe bloggers create delicious Italian recipes. The Gentle Chef, THEPPK (Isa Chandra Moskowitz), It Doesn’t Taste Like Chicken, and The Kind Life are some of them.

And Now: Our Favorite Vegan Lasagna!

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

It includes: veggies,

lasagna noodles,

homemade red sauce (or 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 the bechamel sauce until smooth.
Lasagna assembly step 1
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
Lasagna assembly step 16
Step 16
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!

© thehamptonsvegan 2017-2025 all rights reserved

vegan veggie lasagna that stands up on your plate and won't let you down.
thehamptonsvegan

Favorite Vegan Veggie Lasagna

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
Servings: 8
Course: dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

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 Eggplants 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.

Equipment

  • High Speed Blender or large food processor

Method
 

  1. Preheat oven to 400 degrees.
  2. SOAK THE CASHEWS:
    In a medium pot, bring 3-4 cups of water to a boil then turn it off., Add raw cashews and cover with a lid. Let soak for 30 minutes.
  3. While cashews are soaking:
    ROAST ZUCCHINI AND EGGPLANT SLICES (on parchment paper to prevent sticking) in a preheated 400 degree F oven for about 15- 20 minutes, flipping halfway through until golden brown in spots and not hard anymore.
  4. While cashews are soaking and eggplant and zucchini are roasting:
    COOK NOODLES:
    Bring a large pot of water to a boil. 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.
  5. While cashews are soaking, 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 for about 4 minutes to cook down the wine. Add the chopped plum tomatoes and strained tomatoes to the pan. Cook until bubbling. Then turn the heat to a simmer, cover, and cook for about 10 -15 minutes.
  6. MAKE THE BECHAMEL SAUCE:
    After soaking the cashews, drain them, and add to a high-speed blender or food processor. Then add the 3 cups of 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 to medium. Then add in the soy milk. Stir, and cook for a couple of minutes to allow it to thicken, then set aside.
ASSEMBLING THE LASAGNA
  1. Line a 9×13-inch pan with red sauce to cover the bottom. Add a sprinkling of the basil. About 1/4 of the chopped basil.
  2. Top with two lasagna noodles- (if the noodles you're using are too small, use 3 but don't overlap- just cut off the extra.)
    Add sauce to thinly cover. Then add about 5 dollops of the bechamel sauce. Top that with little dots of pesto. (1/3 of the pesto amount you have)
  3. Add a layer of zucchini slices.
  4. Top with red sauce and some scattered basil.
  5. Add two more lasagna noodles. Top with the bechamel sauce and pesto.
  6. Add eggplant slices to fit. Top with red sauce and sprinkle with basil.
  7. Add two more noodles. Then top with bechamel, dots of pesto, and red sauce.
  8. Add the rest of the zucchini and eggplant and top with red sauce,
  9. Add 2 more noodles. Top with the rest of the sauce and basil. Then cover the whole top of the dish with the bechamel sauce. (You may have extra left over).
  10. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil and continue cooking for 10 – 15 more minutes.
  11. 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,  noodles, etc. 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 bit of red sauce to the top before serving and sometimes a sprig of basil. If lasagna is in the refrigerator for a couple of days for leftovers, an extra dollop of red sauce corrects any dryness.
 

Goulash Is The Best Fast Comfort Food

by

Jump to Recipe
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 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!

© thehamptonsvegan 2017-2025 all rights reserved

goulash with a side salad
thehamptonsvegan

Goulash

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

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

Method
 

  1. 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 For All!

by

boiled dinner ingredients
Jump to Recipe
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 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. They even requested our traditional cabbage, carrots, and potatoes dinner 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
thehamptonsvegan

Boiled Dinner Winner

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
Servings: 4
Course: dinner
Cuisine: vegan
Ingredients Method

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

Method
 

  1. 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.
  2. 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!

by

Jump to Recipe

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

It turns out, 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 in reality, 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, in fact, 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 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.

©the hamptons vegan 2017-2025 all rights reserved

long island champion chili
thehamptonsvegan

Long Island Champion Chili

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

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

Method
 

  1. Saute the onions and red pepper in the oil. Cook until tender.
  2. Add the Beyond Meat, chopping it up with a wooden spoon. Cook until browned.
  3. Add jalapeno, garlic, and spices, and cook for 30 seconds. Then add tomato paste. Cook a few minutes more.
  4. Add vegetable or faux beef stock, canned tomatoes, and Worcestershire sauce then bring to a boil.
  5. Once it starts to boil, add beans, cover the pot, and turn down the heat to a low simmer.
  6. 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

by

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.

Make More Happy Moments with More Mashed Potatoes!

by

Jump to Recipe

Our Mashed Potatoes really are special but you COULD have them whenever you want! They just don’t taste like everyday potatoes. It’s definitely a more magical thing.

Mashed Potatoes, with a depth of flavor!

Not gonna lie! These mashed potatoes aren’t for the calorie counters. I don’t know the exact calorie count but with the rich addition of ingredients, they aren’t a lightweight version.

However, sometimes, it’s worth the splurge! And I think these are worth a splurge, for those meaningful moments in our lives!

Holiday worthy!

They certainly belong on your holiday table! Also good to take to a potluck to share with family and friends! And of course, when loved ones come home for a visit. (Hint, hint, my loved ones! Isn’t it time to come home for a visit?!)

The versatile vegetable

We love potatoes in so many different ways. Whether baked, twice baked, fried, boiled, scalloped, au gratin or even just microwaved, we incorporate potatoes into our meals every week.

And why not?! Potatoes have a lot of redeeming features! A good source of potassium, B6, and Vitamin C, while also gluten-free! These are just some of the reasons to include potatoes in your meal plans.

And the variety!

And there are so many types of potatoes, too! They all work a little differently. Russets are best for baked potatoes, Golden are great for mashed potatoes and I prefer red for potato salad and home-fried recipes. Those purply blue potatoes are great in chip form, too. Or mix them up and add a variety of colors to your potato salads and fried potato dishes!

Other Special Occasion Potatoes!

And if you’re looking for another extra special mashed potato recipe, make our Celestial Celeriac Mashed Potatoes when you come across a nice celeriac aka celery root!

Cheers to meaningful moments and mashed potatoes!

So, we’re hoping you try our Mashed Potatoes and we hope you have many meaningful moments throughout your day! Enjoy!

mashed potatoes

P.S. Marvelous Mushroom Gravy is a fantastic mashed potato topper!

vegan mushroom gravy
marvelous mushroom gravy

©the hamptons vegan 2017-2025 all rights reserved

thehamptonsvegan

Make Meaningful Moments with More Mashed Potatoes

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 5 pounds golden or russet potatoes peeled and quartered
  • 1 cup soymilk slightly warmed in the microwave
  • 3/4 cup vegan mayo
  • 1/3 cup vegan sour cream
  • 1/4 cup vegan butter
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method
 

  1. Place quartered potatoes in a large pot and add water to just barely cover the potatoes.
  2. Add garlic and bring to a boil. Add 1 tablespoon salt to boiling water.
  3. When potatoes are easily piercable with a fork, but not falling apart, drain in a colander with garlic.
  4. Add potatoes and garlic back to the pot but don't turn on the burner. Shake a bit to dry out the potatoes briefly. Mash.
  5. Add the rest of the ingredients to the pot with potatoes, turn the burner to the lowest temp and briskly stir all together. If more creaminess is desired, add a bit more soymilk. Remove from heat and serve while still warm.

Notes

** If a fluffier mashed potato is desired, whip in a Kitchenaid mixer, or with beaters. Cover and keep warm until ready to serve.