The Hamptons Vegan

Living the Vegan Lifestyle

dinner

Make Our Ethical Enchiladas and Eat Happy

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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 avocado 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!

Do 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 descent, 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 the 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 T-shirt of your recipe wardrobe. Dress it up or down, it just works.

 

VEGAN ENCHILADAS
thehamptonsvegan

Ethical Enchiladas

ethical enchiladas: an easy, enjoyable entree!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Course: dinner
Cuisine: Mexican
Ingredients Method Notes

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 salt
  • 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 avocado optional or see recipe notes below for guacamole
  • 1/4 cup chopped fresh cilantro, or 1 tablesoon dried cilantro, optional

Method
 

  1. 1. Preheat oven to 350 degrees Fahrenheit.
    2. Heat oil in a large skillet. Add vegan chicken to the 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 the other side. Remove from the pan and set aside.
    3 Add onion to the same pan (adding a bit more oil if necessary) and cook to soften until translucent
    4. 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.
    5. Warm tortillas (wrap in a damp paper towel and microwave for 30 seconds or wrap in foil and place in preheated oven for 5 minutes).
    6. Lightly coat the bottom of a 13 x 9-inch casserole pan with enchilada sauce.
    7. Place a heaping 1/4 cup of filling into the center of a warmed tortilla, then roll up and place in the casserole pan. Continue with the rest of the tortillas.
    8. Pour enchilada sauce over enchiladas, covering well.
    9. Bake in preheated 350-degree oven for 20- 25 minutes.
    10. Remove from oven and top with chopped avocado and cilantro if using. Serve.

Notes

use our Extra, Easy Enchilada Sauce recipe.
 

The Best Peaceful Pot Pie

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peaceful pot pie
peaceful pot pie

The Hamptons Vegan is pleased to present: a peaceful pot pie.

Yes, this peaceful pot pie is vegan so that means no harm, no foul or fowl! It’s a piece of peaceful comfort food that you can make your own just by altering the veggies or faux meat ingredients. And you can use your own crust or use a store-bought variety.

Because this pot pie is a throwback to the comfort food you grew up eating. But without the meat or dairy. So it’s perfect for a cold winter night or when your tummy needs a warm hug. And it works great for potlucks, too!

veggies for peaceful pot pie
pot pie veggies
peaceful pot pie sauce
sauce for peaceful pot pie
peaceful pot pie veggies in crust
peaceful pot pie veggies in pie crust
sauce plus veggies in peaceful pot pie
the sauce added to peaceful pot pie
peaceful pot pie
add top crust, bake…and there you go!
Piece of peaceful pot pie
Let’s Eat!

Preparation for peaceful pot pie for potlucks and plenty of other things!

Some of the great things about the peaceful pot pie are the simple ingredients, the ease of preparation, and the freezability. Is that a word? Sorry, no, not a word. But I am using it anyway.

And another great thing is its portability, too! You can make one big pie or several little ones. They also reheat well for leftovers.

I love to make these ahead of time and have them ready to go at a moment’s notice. So when there’s just no time to start a whole meal from scratch, thaw it a bit, and pop it in the oven. And if you keep some individual pies handy in the freezer, everyone can grab a meal pie whenever it’s needed.

So we took these to our first vegan potluck at the Westhampton Beach Library! And they are welcome after a peaceful protest, too!

Need a pot pie hug?!

Because if you are in need of a warm hug now, head to the kitchen. Turn on some Norah Jones (or your go-to happy-music-to-cook-with station). Then pour a glass of wine (or chamomile tea) and assemble your peaceful pot pie ingredients into a lovely meal.

While you wait for your oven timer to ding, put on your comfiest clothes (if you haven’t already), have some cuddle time with your cat, dog, or human, (or other), and get ready to enjoy the rest of your evening. 

Because your cares will melt away after that the first bite of your tummy-hugging peaceful pot pie. Now take a couple of deep breaths, and slow it down. There. All will be right with the world again before you know it. So consider yourself hugged. 

XOXO

Now try some of our other comfy food choices, too! How about Gratifying Garlic and Oil Pasta, Believe it! Beef Stew or Brilliant Banana Bread to add to your vegan comfort food collection?!

©2017-2025 thehamptonsvegan all rights reserved.

thehamptonsvegan

Pleased to Present: Peaceful Pot Pie

PEACEFUL POT PIE: for peaceful eating, for comfort food, for the love of easy homemade meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: dinner, lunch, Main Course
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 package faux chicken, cut into 1/2 inch cubes like Gardein chik’n scallopini or Terryaki Strips or Butler Soy Curls (See recipe notes)
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/3 cup vegan butter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 2 teaspoons faux chicken or veggie broth base or use 1 veggie bouillion cube like Better than Bouillion No Chicken Base (see recipe notes for more)
  • 2/3 cup non dairy milk like Westsoy or Trader Joe’s soymilk
  • 2 9 inch unbaked pie crusts like Wholly Wholesome organic pie shells

Method
 

  1. Preheat the oven to 425 F.
  2. In a saucepan (about the 2-quart size), combine chick'n, carrots, celery, and peas. Add water enough to cover and bring to a boil. Then turn it down to a simmer for 15 minutes, uncovered.
  3. After 15 minutes, remove from heat and drain veggies with a strainer over a 2-cup or larger heatproof measuring cup to reserve the liquid. Set veggies aside. Add enough water to reserved veggie cooking liquid to measure to 1 3/4 cups. Add the 2 teaspoons broth base or 1 veggie bouillon cube and mix together. Set aside. (If using broth rather than base or bouillon, then use enough to measure to 1 3/4, omitting the water)
  4. In the same saucepan. veggies were cooked in, cook onion in the butter over medium heat until soft and translucent.
  5. Whisk in flour, salt, pepper, and celery seed. Cook for a couple of minutes, then slowly stir in broth and then the non-dairy milk
  6. Turn heat to low-med and simmer until thickened, stirring frequently. (A few minutes should do)
  7. Put one pie crust into a pie plate and then spoon veggies into the crust. Pour hot broth over vegetables in the pie crust. Top with remaining pie crust and then cut a few slits in the top crust for steam to escape.
  8. Place on a baking sheet and bake for 30-35 minutes until golden and bubbly.

Notes

we like Gardein Chick’n Scallopini or Gardein Chicken Terriyaki Strips (without the sauce packet) for our chick’n filling ingredient.
Also, Butler Soy Curls work very well, can be used for a variety of recipes, and can be purchased at Amazon. (must be rehydrated before using in this recipe)
Better than bouillon no chicken base is our go-to choice or Better than Bouillon vegetable base.
Wholly Wholesome organic pie shells are great if not using your own recipe and they make a gluten-free pie crust, too!
Other veggie broth choices are Pacific broth and Edward and Sons bouillon cubes.

Celeriac Mashed Potatoes are a Combination You Will Love

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Celeriac Mashed Potatoes Bring Up the Flavor!

mashed potatoes
celestial celeriac mashed potatoes
                                         "Mashed potatoes in the sky, in the sky, in the sky.

                                          Mashed potatoes in the sky, the sun is the butter."

This was the song I sang with my grandfather when I was very small. It was our swing set song. We sang it while swinging back and forth, looking at the sky.  And I imagined all those fluffy clouds as mashed potatoes. They were my favorite food.

A lot of changes have taken place since way back then but I still love mashed potatoes. Of course, now I make them vegan! 

And celeriac mashed potatoes take my favorite food to another level altogether!

…

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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 – 2025 All rights reserved.

minestrone soup
thehamptonsvegan

Major Magic in Miraculous Minestrone Soup

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
Servings: 6 servings
Course: dinner
Cuisine: vegan
Ingredients Method

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

Method
 

  1. Heat oil in a large soup pot on medium-high heat.
  2. Add onions, celery, and carrots. Cook until softened a bit, about 8 minutes.
  3. Meanwhile, boil water for pasta and then cook pasta until done. Drain and set aside.
  4. 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.
  5. Pour in vegetable broth and tomatoes, then add potatoes and zucchini. Bring soup to a boil and cook for a few minutes.
  6. 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 – 2025 All rights reserved.

vegan stew
thehamptonsvegan

Believe It Vegan Beef Stew

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
Servings: 4 servings
Course: dinner
Cuisine: vegan
Ingredients Method Notes

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

Method
 

  1. Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
  2. Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
  3. 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.)
  4. Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
  5. Slowly add wine and then broth while stirring.
  6. 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.
  7. 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- 2025 All rights reserved.

vegan eggplant parmesan
thehamptonsvegan

Elegant Eggplant Parmesan made Vegan

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

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

Method
 

  1. Heat oven to 400 degrees F.
  2. 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
  3. Spray both sides of slices with olive oil spray (or brush both sides with olive oil.) Sprinkle with salt and pepper.
  4. 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.
  5. Meanwhile, mix together panko bread crumbs with vegan parmesan and parsley if using
  6. 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.
  7. After cooking eggplant, reduce oven temp. to 325 degrees F.
  8. 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.
  9. Add a heaping tablespoon of vegan ricotta on top of the sauce.
  10. Sprinkle the parmesan/panko mixture on top of the ricotta.
  11. Add 6 of the next largest size eggplant rounds on top of the parmesan layer.
  12. Add another large tablespoon of marinara sauce.
  13. Add another layer of vegan ricotta.
  14. Distribute vegan pesto sauce among the 6 stacks.
  15. Add a sprinkle of vegan parmesan/panko mix.
  16. 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.
  17. 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.

Lovely Luscious Vegan Lasagna is a Super Simple Supper

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LOVELY LUSCIOUS VEGAN LASAGNA

vegan lasagna
Lovely Luscious Vegan Lasagna
vegan lasagna
have a bite of our Lovely luscious Vegan lasagna

Lovely, Luscious Lasagna for a super simple supper!

This is a simple vegan lasagna that came together one night at the Hamptons Vegan homestead. I thought I had nothing in the house to make for dinner except a little of this and a little of that. But I found half a box of lasagna noodles, a jar of marinara sauce and some left over vegan ricotta. What to do, what to do…

Not many ingredients to work with but we were hungry so, lasagna it was!

After a few bites we knew this was a keeper. I can’t tell you how happy it makes me when we find something everyone likes for dinner. And bonus points when it’s super simple to make like this. (Cue the Hallelujah singers!)

Applause and Gratitude

And I would not have been able to come up with lovely, luscious vegan lasagna if not for other vegan bloggers. I found a stellar recipe for vegan ricotta cheese from The PPK aka Isa Chandra Moskowitz. She has been an inspiration for the Hamptons Vegan. We are forever grateful for many of her fabulous creations.

Also, a shout out to the creator of the inspiration for what we like to call Magnificent Marinara. The recipe on All Recipes for “sure to fool em stuffed shells” is one of our favorites.

So, the world is better with vegan cooks on the world-wide web. And the sharing of our vegan recipes boosts the vegan lifestyle for easy access for all! It’s a beautiful thing!

Vegan Lasagna for everyone!

This meal is so easy to make and take to potlucks or to share with friends and family. And this recipe works for new vegans that aren’t familiar with some of the more unusual ingredients used in some vegan recipes. Nutritional yeast is the only unique addition. You can find it in most grocery stores or on Amazon. Also, you can use it for so many other recipes to simulate a cheesy flavor.

This easy, lasagna works when there isn’t much time except to throw something together. And on those nights, just use a jar of ready-made marinara sauce! Then, for more relaxed nights, make our Magnificent Marinara Sauce. And spice it up with a bunch of sauteed mushrooms for even more fabulous flavor. Also, add our Posh Pesto in the middle of our lasagna and make it like we did with a sprinkling of Perfect Parmesan. It’s all good.

The best part, (besides being vegan) is that the lasagna pasta does not need to be boiled first. And you don’t need to buy the no boil labeled brands either! Just use regular (no egg) lasagna noodles. Because the marinara sauce is made wetter with the addition of a bit of water to help cook the pasta. So easy! And you’ll never tell the difference.

vegan lasagnwith a salada
Lovely Luscious Vegan Lasagna

copyright © thehamptonsvegan 2017- 2025 All rights reserved.

vegan lasagna
thehamptonsvegan

Lovely, Luscious Vegan Lasagna

This lasagna comes together quick and easy but tastes amazing. It pairs so well with a big green salad for a complete meal to add to your rotation of favorites!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 9 lasagna noodles
  • 1 26 ounces marinara sauce or make Magnificent Marinara recipe (see notes)
  • 1 14 ounce container firm or extra firm tofu not silken
  • 1-2 cups fresh spinach leaves, roughly chopped optional
  • 4 cloves sliced fresh garlic optional
  • 3 tablespoons nutritional yeast
  • `1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped basil, (or 1 teaspoon dried) or 1-2 tablespoons of vegan pesto (see notes for Posh Pesto recipe)
  • 1 teaspoon dried oregano or marjoram
  • 1 /2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2/3 cup vegan parmesan cheese- divided in half optional (see notes for Perfect Parmesan recipe)

Method
 

  1. Preheat oven to 375 F.
  2. Drain the tofu and pat it dry. Then crumble with your hands or mash well with a fork to break the tofu into a ricotta-like consistency.
  3. Add the spinach, garlic, nutritional yeast, olive oil, lemon juice, basil (or pesto), oregano (or marjarom), salt, onion powder, garlic powder, and 1/3 cup of the vegan parmesan cheese to the tofu. Blend it together well.
  4. Pour enough of the marinara sauce to lightly cover the bottom of an 8 x 8-inch heat-proof casserole dish. About 1/2 cup.
  5. Put three uncooked lasagna noodles on top of the sauce side by side. Break them to fit if they are too long.
  6. Layer 1/2 of the filling mixture on top of the noodles. Sprinkle with about 2 tablespoons of remaining vegan parmesan.
  7. Spoon on more sauce.
  8. Add 3 more lasagna noodles on top of the sauce.
  9. Spread the rest of the filling on top of the noodles. Sprinkle about 2 more tablespoons of the remaining vegan Parmesan.
  10. Add the last 3 lasagna noodles.
  11. Pour the rest of the marinara sauce to cover the top of the lasagna. Sprinkle with the rest of the remaining vegan Parmesan.
  12. Cover tightly with foil. Bake for 55 minutes at 375 degrees F.
  13. Remove the foil and cook for another 10 minutes.
  14. Garnish with fresh basil leaves and another sprinkle of Parmesan if you want to make it fancy!
  15. Let cool for about 10-15 minutes to allow it to set up and slice better.

Notes

Lasagne can be made ahead and refrigerated for up to 5 days before baking. Allow it to come to room temperature before baking if refrigerating. Can be frozen before baking too! Just move it to the fridge the night before you plan to make it. 
Try the Perfect Parmesan-vegan style recipe.
Try the Magnificent Marinara Sauce recipe.
Try the Posh Pesto recipe.
 

You’ll Love Our “Extra Sloppy For Ya’s” Sloppy Joes

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Vegan Sloppy Joes, here!

sloppy joes on a bun
sloppy joe sandwich

Billy Madison would love our sloppy joes.

Without a doubt! And there’s no need to go back to school for sloppy joes from the lunch lady. We got the recipe right here. “Extra sloppy for ya” Sloppy Joes are vegan, too!

About 700 bazillion times

So, that’s about how much my kids watched the Billy Madison movie with their favorite, Adam Sandler. And they quoted every line, all the time! I never even had to watch it, but I knew all the lines, too, because it was always playing.

“Stop looking at me, swan!” was one of their favorite lines. And I didn’t get it, but that wasn’t the point. Because it wasn’t supposed to make sense, it just made you laugh (insert a Mom eye roll and shoulder shrug).

So, when the lunch lady gives Billy his scoop of sloppy joe, she says,

“Here ya go! Have some more sloppy joes. I made ’em extra sloppy for ya’s. I know how you’s kids like ’em sloppy.”

Heard this line a lot! And, most definitely, when I made sloppy joes for dinner!

The truth is, I think I like these sandwiches even better than my kids! So when I heard that, it made me want to make sloppy joes. We ate a lot of sloppy joes in the ’90s!

Sloppy Joes made extra sloppy for ya’s (and extra better for ya’s), too!

Now, my kids are not kids anymore, but I’m sure they still love that movie. My menus have changed since then, too, but I still make sloppy joes. I don’t buy the little envelopes in the grocery store to dump into vegetarian hamburgers anymore though. Because my sloppy joes have grown up, as well!

It’s so easy to make your own spice combination and add some veggies and healthy stuff.

( Yeah, I said stuff. I blame Billy Madison for the dumbing down of this post.)

But the taste remains the same, if not better. Definitely, better! So the next time you hear that famous quote and you, too, get a craving for the sloppy joe, hit up our recipe. We make ’em extra sloppy for ya’s! And you have to say that every time you serve these bad boys. Because it’s just part of the package now! Ask my family. 

vegan sloppy joes
Extra sloppy for ya’s

P.S. For another terrific sandwich from thehamptonsvegan, try this: glorious grilled veggie sandwich

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

Or pair it with a bowl of Champion Corn Chowder for the win!

corn chowder
Champion corn chowder

copyright © thehamptonsvegan 2017 – 2025. All rights reserved.

sloppy joe sandwich
thehamptonsvegan

Extra sloppy for ya’s, sloppy joes

A vegan sloppy joe even Billy Madison would love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1-2 cloves garlic
  • 1 1/2 cups TVP textured vegetable protein or use a vegan ground beef alternative like a package of 12 – 16 ounces of Beyond or Impossible Burger
  • 1 cup water or vegetable broth OMIT water or veggie broth if not using TVP
  • 1 can – (8 ounces) tomato sauce
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon worcheshire sauce like Annie's (optional)
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon mustard
  • 1/2 teaspoon apple cider vinegar
  • salt and pepper to taste
  • 6 hamburger buns or rolls

Method
 

  1. Heat a skillet and add a bit of cooking oil.
  2. When hot, add onions and green pepper.
  3. Cook until peppers are soft and onions are translucent.
  4. Add garlic and cook for 30 seconds more.
  5. (If using Beyond Meat or Gardein beef crumbles instead of TVP, add them now to lightly brown.)
  6. Add the TVP (if using) and the rest of the ingredients and mix well. Bring to a boil, then reduce to a simmer, cover with a lid, and cook for 20 minutes. (Reduce cooking time to about 10 minutes if using meat alternatives instead of TVP and water).
  7. Remove the lid and cook and stir for a couple minutes.
  8. Serve on toasted buns.

Notes

The Impossible and Beyond Burgers are great alternatives for ground meat or in place of the TVP in this recipe.

A Grilled Veggie Sandwich is the Tastiest One

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glorious grilled veggie sandwich
Grilled veggie sandwich
Jump to Recipe

Glorious Grilled Veggie Sandwich

Why a grilled veggie sandwich?

Because veggie burgers are fantastic, veggie hot dogs hit the spot at picnics and barbecues, too. But let’s be honest, here. You can’t live on veggie hamburgers and hot dogs alone! It gets a little ho-hum after a while.

Of course, a grilled Portobello mushroom is yummy on a bun, but I have something a little more tasti-licious for you. It’s got a ton of flavor and is very filling. And everyone with their meat barbecue sandwiches will be jealous of yours. It’s that good.

No grill to make the grilled veggie sandwich, you say?

That’s alright! You can still make this glorious grilled veggie sandwich without the grill. too! Confession: I’m not the “go-to griller” in the family. Don is the GrillMaster. He’s more than happy to grill these beauties because he loves these sandwiches. But there are times when he isn’t home and I want to make these anyway without the grill. So, experimenting with the oven paid off.

If you have an oven-proof rack to lay the veggies on, it’s convenient, but not required. Spray or brush oil on both sides of your veggies, so they don’t stick to the pan if you are not using oven-proof racks.

Then, follow the directions, but cook in a hot oven (about 450 degrees Fahrenheit) on a large baking sheet. Flip the veggies after 7-10 minutes, then cook another 7 minutes. They should be lightly brown. Grilling is my favorite way to cook up these vegetables, but this is a close second.

I recently got a Lodge griddle/grill, and I can’t wait to make this sandwich on it. So you know there will be even more grilled veggie sandwiches in my future!

Make it your own!

There are so many ways to accent this vegan beauty. How about sautéed spinach? Sun-dried tomatoes, anyone? What about hummus or pesto to replace (or in addition to!) the balsamic mayo?

Maybe you could squeeze in a Portobello mushroom or add baby portobellos to the top! Just thought of another good one: artichokes! I’m on a roll (pun intended!) Avocados! Black olives! Roasted cherry tomatoes! The choices for this veggie delight are seemingly endless.

Make some of our other summer food favorites like Champion Corn Chowder,

vegan corn chowder
Champion Corn Chowder

Vegan Party! Potato Salad

vegan potato salad
vegan party! potato salad

or Scrumptious Strawberry Pie!

Strawberry Pie
Scrumptious Strawberry Pie

copyright © thehamptonsvegan 2017- 2025. All rights reserved.

grilled eggplant, zucchini squash, peppers and onion on a ciabatta
thehamptonsvegan

Glorious Grilled Veggie Sandwich

OMG…Eggplant, zucchini, red peppers and red onion grilled and placed on garlic ciabatta bread with balsamic mayo. That is some SERIOUS yum!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, lunch, Main Course, summer barbecues
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium eggplant
  • 2 medium green or yellow zucchini squash
  • 1 large red onion can use Vidalia or yellow onion
  • 2 red peppers can use green or use jarred peppers
  • 1/2 cup vegan mayo
  • 2 teaspoon balsamic vinegar
  • 1 loaf garlic ciabatta bread can use other rustic/ artisan bread of choice
  • 2-3 tablespoons oil

Method
 

  1. Slice the eggplant into 1/2-inch rounds. Slice the zucchini squash lengthwise into 1/4-inch long slices. Slice onion into 1/4 inch rings. Slice peppers into quarters (removing seeds and stem). *If using jarred peppers, slice and set aside to use during sandwich assembly.
    Brush lightly with oil on each side of the veggies.
    Mix mayo and vinegar and set aside.
    Slice the bread open to make one big sandwich. *(After stuffing with veggies, slice into individual pieces)
    Cook veggies on the grill until grill marks appear, but don't let them turn black.
    Lie the bread on the grill, open side down.
    To assemble: Spread the mayo mix on both sides of the opened bread loaf.
    Layer veggies in any order to your liking. * I like eggplant, peppers, zucchini squash, then onions.
    Fold over bread and slice into four glorious grilled veggie sandwiches* or slice smaller to have more to share.