The Hamptons Vegan

Living the Vegan Lifestyle

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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 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
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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

Vegan Party Potato Salad is the Best Summer Side

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vegan potato salad
vegan party! potato salad

Vegan Party Potato Salad is a must!

At our Hamptons Vegan barbecues, we always have this vegan party potato salad. Because it’s the best. It’s a must-have item, and if it’s not on the menu for some crazy reason (forgot to pick up potatoes or no pickles), then there is some serious grumbling going on here. And I can’t sneak in macaroni salad without a lot of pushback. Because everybody likes macaroni salad, but they love this.

Party! Potato Salad memories

Our recipe goes way back. It’s been around since before the Hamptons Vegan was in the Hamptons! We’ve made a version of this since the upstate New York days when the family would meet at Nathaniel Cole Park near Binghamton, NY (my hometown ♥) or head over to Otsiningo Park off Front Street and Bevier Street in Binghamton when the kids were little and we were visiting Grandma. There were also picnics with our salad at Chenango Valley State Park and Dorchester Park in Whitney Point, NY.

Then there were the picnics in Virginia Beach, VA in the backyard of our Alanton neighborhood or on the beach near the former Station One hotel.

So now, we have our favorite salad in vegan form, at home in the Hamptons. And we may pack up a cooler and head out to Rogers Beach in Westhampton Beach or trek out to Flying Point in Watermill.

And if we’re visiting our camping friends, then we pack it to go to Cupsogue County Park in Westhampton Dunes or Shinnecock Park in Southampton, NY.

Make it for future traditions

So, no matter where you take your party potato salad, you will be happy to have it with you for your eating enjoyment.  Now turn all your picnics into a party with our salad!

vegan potato salad
Vegan Party Potato Salad

Also, pack our Glorious Grilled Veggie Sandwich in your picnic cooler, too!

grilled eggplant, zucchini squash, peppers and onion on a ciabatta
glorious grilled veggie sandwich,
picnic food
vegan party potato salad on a picnic plate with a grilled veggie sandwich and corn

Finally, for dessert, how about our Very Vegan Vanilla Cupcakes with our Better Buttercream Frosting?! Or one of our other go-to picnic desserts: Bangin Banana Cake.

Picture-perfect picnic foods!

better buttercream frosting
very vegan vanilla cupcake with better buttercream frosting
vegan banana cake
Have a bite of banana cake!

© thehamptonsvegan 2017 – 2025. All rights reserved.

vegan potato salad
thehamptonsvegan

Party Potato Salad

Party Potato Salad will be the go-to place for your taste buds this summer. Bursting with homemade flavor, you will not go anywhere else for your potato salad needs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 8
Course: dinner, summer barbecues
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 6 medium potatoes, cut into about 3/4 inch pieces this is about 3 pounds or 48 ounces
  • 1/2 cup red onions, diced can use other types of onion
  • 1-2 large dill pickles, chopped up into a fine dice
  • 1/4 cup chopped celery optional
  • 1/4 cup grated carrot optional
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 2/3 cup (or more to taste) vegan mayo like Hellman's Vegan Mayo or Veganaise *see notes*
  • 1/3 cup vegan sour cream like Tofutti or Follow Your Heart *see notes*
  • 1-2 tablespoons pickle juice
  • 1/2 teaspoon ground black pepper or to taste
  • 1 1/2 tablespoons mustard
  • 1-2 tablespoons sub sauce or Italian dressing optional

Method
 

  1. 1. Chop up your vegetables.
    2. Put potatoes into a good size saucepan and add just enough cold water to cover the potatoes. Bring to a boil. Cook for approximately 15 minutes. Long enough to soften but not so long that they fall apart.
    3. While potatoes are cooking, mix together in a large bowl, mayo, sour cream, pickles, onions, mustard, pickle juice, pepper, and any of the optional add-ins of your choice like carrots and celery. (Everything but the vinegar and salt.)
    4. When potatoes are soft enough to pierce drain them in a strainer. Toss potatoes with vinegar and salt.
    5. Now, mix potatoes into the rest of the ingredients in your large bowl. Cover and chill in the fridge for at least 30 minutes.
    6. Serve chilled with a little chopped pickle and chopped red onion to garnish.

Notes

I use Helman’s Vegan Mayo or Veganaise for my vegan mayo and I use Tofutti or Follow Your Heart for my sour cream substitute.

Cheesy Broccoli Soup is the chosen one

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cheesy broccoli soup- ready to eat!
Ready to eat!
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Cheesy broccoli soup should be comforting, tasty, and of course, cheesy. But if you are vegan, it’s been off the table. Until now.

Thank you, Dr. Michael Gregor. We know you would not approve of some of our vegan recipes because they don’t all stick to your no-sugar-no-oil-no-salt mantra. But there are more similarities in the center of our overlapping Venn diagrams than differences. You are plant-based, as are we. You want to improve the conditions for the animals and our planet, as do we. And although we have not given up sugar, oil, and salt completely, we are embracing healthier recipes more than ever. And your cheesy broccoli soup is a 100% perfection, without any dairy cheese! It’s amazing!

Vegan cheese is like searching for the holy grail…

However, there have been some improvements since the early days. We like the Follow Your Heart brand for their American Cheese and their Smoked Gouda. And the Violife Parmesan, Cheddar, and the Feta. Another favorite is Miyokos for her soft, spreadable herbed cheeses, and we do currently like Trader Joe’s Cream Cheese as well.

I like to think about 10 years from now, there will be an even bigger abundance to choose from. And we’ll be saying to our newest Hamptons Vegan in the family, Azalea:

“When we were your age, there weren’t any vegan cheeses! Can you imagine! Then little by little they created the many we have today.”

A lot has changed for our vegan way of life, thankfully.

The biggest surprise in recreating a cheese flavor is by mixing veggies and other flavors of whole foods together! You don’t have to include faux vegan cheese replicas to have the taste of cheesiness if you don’t want to! Some of our favorite recipes that have a cheesy taste are the Vegilicious Vegan Cheese Sauce and the Perfect Parmesan. You should also try our Quicky Quality Queso Sauce and the Ricotta Replica!

But, Come on, This Chessy Broccoli Soup!

Miraculously, this soup is also not from dairy cheese OR non-dairy cheese!! But it tastes so cheesy good, you won’t believe it. We were all surprised. We hope you’ll give Dr Gregor’s soup (that we tweaked just a tiny bit) a try. I seriously believe that if you like broccoli cheese soup, the original dairy made way, you will definitely like this one. And oh my goodness, it is so much healthier for you!

preping ingredients
ingredient prep and sauté
adding broth and broccoli to the soup
Adding broth and then broccoli
finishing touch
Adding in the cheesy mixture and a finishing touch of smoked paprika

Everybody needs to try this one!

cheesy broccoli soup!
Broccoli soup- the start of a perfect meal!

I’m virtually clinking spoons with you in a cheer to the cheesy goodness!

© thehamptonsvegan 2017-2025 all rights reserved

soup close up
thehamptonsvegan

Cheesy Broccoli Soup

The cheesiest no cheese broccoli soup made with healthy ingredients (based on Dr Michael Gregor's recipe from How Not To Diet Cookbook)
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soup
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 3/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1 rib celery, chopped
  • 6 cups broccoli florets, cut into bite size pieces
  • 6 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 3/4 cup raw cashews, soaked in boiling water for 30 minutes then drained
  • 1/3 cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon white miso paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon turmeric

Method
 

  1. Pour boiling water over your raw cashews and set aside to soak for 30 minutes.
  2. Heat 1/4 cup water in soup pot and add onion and celery. Cook about 5 minutes then add garlic and cook another minute.
  3. Add 2 cups of the vegetable broth and bring to a boil. Lower heat to a simmer and cook another 5 minutes.
  4. Transfer soup to a Vitamix blender and process until smooth. Return to soup pot.
  5. Add the rest of the vegetable broth (4 cups) to the pot and bring it to a boil. Add the broccoli and lower the heat to a simmer. Cook another 4 minutes just to soften the broccoli but still keep it bright green.
  6. In your high-speed blender, add 2 tablespoons of water, cannellini beans, soaked cashews, nutritional yeast, apple cider vinegar, miso paste, smoked paprika, black pepper, and turmeric. Process until smooth. Scoop out about 2 cups of soup and broccoli from the soup pot and add to the blender. Process again.
  7. Return blender mixture to soup pot and stir to combine. Heat over low heat for a few minutes then sprinkle on a pinch more paprika before serving.

Make Our Mushroom Rice Pilaf For an Easy Sidekick

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Mushroom Rice Pilaf -A forgiving, generous dish

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Mushroom Rice Pilaf is a side dish that completes a veggie meal with satisfaction. It’s filling, flavorful and forgiving!

mushroom rice pilaf

And it’s easy to change it up and make it your own with whatever veggie additions you have handy. You can use this recipe or add peas, asparagus, or chopped broccoli instead of the green pepper. It’s a great go-to rice addition for almost any meal!

When you don’t want potatoes or pasta but something a little different

That’s when you can reach for this recipe to round out your dinner plate! It plays nice with all the other vegetables and meat substitutes and it will make everybody happy. It’s also great when you have little on hand. Just a little rice, a handful of mushrooms, half a pepper, half an onion, and some vegetable broth become a lovely accompaniment to your meal.  It makes great leftovers as well!

Social Media Shares of Mushroom Rice pilaf are encouraged!

So, feel free to experiment with this recipe and create your own favorite version. We’d love to hear how it turns out and what you did to make it your own. Send us a photo on Instagram or Facebook if you come up with a killer combination for this rice recipe.

Until then…

Some of our favorite ways to enjoy Mushroom Rice Pilaf is with a vegan meatloaf (homemade or Gardein brand), roasted butternut squash, and brussel sprouts. We also like to have it with chick’n marsala (recipe coming soon!), and a baked sweet potato. Adding black beans and a sprinkling of vegan parmesan cheese would also work well as a main dish. Or, stuff it in par-boiled peppers, perhaps stir in a little Posh Pesto, cover with tomato sauce, and heat in the oven for a stuffed pepper version of this side dish. So any way you make it, it will be magnanimous, no doubt!

P.S. Also, it goes nicely with a glass of chardonnay.. a little for the pilaf, a little for you. Win-win!

mushroom rice pilaf

Try my favorite! Wolffer Vineyards Summer in a Bottle ♥

But only if you’re over 21, of course! 😉

© copyright 2017-2025 thehamptonsvegan. all rights reserved.

mushroom rice pilaf
thehamptonsvegan

Mushroom Rice Pilaf

A simple rice dish that goes with almost any meal and is great any time of year!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon cooking oil
  • 2/3 cup long grain white rice or arborio rice
  • 8 ounces mushrooms, diced
  • 1/4 cup onion, diced
  • 1/4 cup green pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups veggie broth omit 1/2 cup if using wine
  • 1/2 cup dry white wine optional
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Method
 

  1. Step 1: Heat oil in a skillet then add onion and green pepper. cook for about 3-5 minutes until softened. Step 2: Add in mushrooms, garlic, and oregano. Step 3: Cook and stir another 5 minutes until mushrooms have given up their liquid and just start sticking to the pan a bit. Step 4: Add in rice and stir occasionally, while cooking for another couple minutes. Step 5: Add wine (if using) and broth, bring to a boil then quickly reduce heat to simmer, give a little stir, and cover the pan with a well-fitting lid. Cook 15 minutes until rice is tender and liquids are absorbed. Step 6: Season with salt and pepper and serve.

Notes

Gratifying Garlic and Oil Sauce Will Make You Happy

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garlic and oil pasta
garlic and oil sauce for pasta
Let’s start cooking Garlic and Oil Sauce

Gratifying Garlic and Oil Sauce pleases your pasta

I remember having garlic and oil sauce. A friend made it for me when I was about twenty years old. I fell in love instantly. It seemed too simple to be that rich in flavor and goodness.

It consisted of just two main ingredients, garlic, and oil. The problem is, I tried recreating it through the years and never got it right. I couldn’t figure out how I messed up a recipe with just two items.

Finally. It came together when I googled it and Ina Garten‘s recipe appeared in my search results. At last! Gratifying garlic and oil sauce, found!

Aglio E Olio e’ buonissimo!

So garlic and oil sauce is the English translation for the Italian Aglio e Olio. It is delicious! Finding Ina Garten’s recipe for this dish was transformative. It is in my regular rotation of meals now. It’s not because it’s simple. It’s not because it’s great when you’re out of food in your fridge. It’s because it tastes soooo good. Now that is why I choose to make it often. Thank you Ina and thank you Italy! And thank you Google!

Thirty years later… Garlic and Oil Sauce, perfected!

Finally, after thirty years, I have the secret ingredient that makes it all come together beautifully.  A throw-away ingredient, no less! Are you ready for this? It’s the pasta cooking water, of all things. Who knew?

I had read about the benefits of adding a little pasta water to help bind sauces to pasta. But I didn’t know how much to add. I didn’t think to apply it to my ever-elusive quest to get the garlic and oil sauce to taste good. It’s amazing how that works!

Then to finish the dish, add a little parsley. Add a little vegan Parmesan. Voilà, a gratifying garlic and oil sauce for a pleasing pasta creation!

garlic and oil pasta
garlic and oil pasta

Buon Appetito!

© copyright 2017-2025 thehamptonsvegan. All rights reserved.

garlic and oil pasta

Gratifying Garlic and Oil Sauce

Gratifying Garlic and Oil Sauce also known as Aglio E Olio for its Italian roots is an incredibly easy and comforting pasta sauce that everyone should have in their recipe files.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Italian, vegan
Ingredients Method

Ingredients
  

  • 1 pound pasta (spaghetti, orichiette, papperdelle, etc.)
  • 1/3 cup olive oil
  • 8-10 large garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup fresh parsley
  • 1/2 cup vegan parmesan cheese
  • 2 tablespoons salt plus 1 teaspoon for later

Method
 

  1. Bring a large pot of water to a boil and add 2 tablespoons of salt to the boiling water. Cook pasta according to the directions on the box. * IMPORTANT*Before draining pasta, set aside 1 1/2 cups of the pasta cooking water. While the pasta is cooking, heat the oil in a large skillet. Add sliced garlic and cook for about 2 minutes until lightly golden brown, stirring often. Don't let it burn. Add red pepper flakes and cook for about 30 seconds more. Slowly add reserved cooking water to oil and garlic being careful as it tends to sizzle and splatter. Bring to a boil then reduce the heat to a simmer adding 1 teaspoon of salt. Cook for about 5 minutes to thicken a bit. Add the pasta then remove from heat. Add in the parsley and the vegan parmesan cheese. Serve warm.

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!
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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.
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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. 
 

Nautical Not Tuna Sandwich Because It’s Better

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not tuna salad
naturally nautical not tuna salad

The nautical not tuna sandwich is a swashbuckling sandwich for seafarers,

salty dogs, and everyone else, too!

PD Pirate
Our Salty Dog-
PD Ceasar Danger
vegan not tuna sandwich
Naturally nautical not tuna sandwich

Ahoy, Mateys!

Why do you need a not tuna sandwich? Because you are feeling adrift without your old standby tuna fish sandwich?  Marooned on your own private desert isle while others enjoy their can of chicken-of-the-sea? Then come about and sail over to the Hamptons Vegan harbor to make your very own naturally nautical not tuna sandwich!

This super tasty filling will have you exclaiming “shiver me timbers!!” after the first bite.

“Aarrggh!”, you say?! Impossible, you think?

But wait! Tis true! We’ve got the treasured booty right here.

So consider us your PVD (personal flotation device ) on the vegan sea!

Our Not Tuna Sandwich is a vegan buoy on the world’s rough seas!

First, the naturally nautical not tuna salad is made of easily available ingredients from your galley. And next, it mixes together quickly. But, best of all, there’s no pillaging, no savagery, and no plundering involved. Now we’re making way!

Because this will make a great lunch any day of the week. But most definitely on September 19th! What’s so special about that day, you ask?

That’s International Talk Like A Pirate Day! Arr, Arr, Arr!

So brush up on your pirate swagger for that eventful day. Then get ready to take your taste buds along for the voyage with us!

Hoist the mainsail and scuttle the jib! Old standby tuna fish sandwiches are going asunder!

Now hop aboard our vegan vessel. And it’s all hands on deck. Because this naturally nautical not tuna sandwich is seaworthy and it’s made for everyone.

Because no fish are harmed in the making of this treasure and it contains healthy grub, you’re in for clear sailing!

So your seafaring dreams have come true with a fish-like sandwich without the fish. Now that’s what mermaid dreams are made of!

Now, let’s weigh anchor and set sail for blue skies, calm waters, and naturally nautical not tuna lunches. Yeah, it’s a mouthful. And a tasty one, too!

Coming ashore for a not tuna sandwich!

While chowing on the naturally nautical not tuna sandwich is a perfectly yummy seafood substitute we have plenty of veggie alternatives to satisfy everyone.

So don’t worry, all you land lubbers! Because The Hamptons Vegan is your home port for all things vegan; not just the faux fishy choices but so much more. And check out one of these other sandwich fixins below for plenty of tried and true, plant-based goodies:

Try our Glorious Grilled Veggie Sandwich, Extra sloppy for ya’s sloppy joes, or enjoy our Party Potato Salad with one of our sandwich choices!

September 19th is coming!

Meanwhile, let’s work on that pirate lingo for the big day!

“Batten down the hatches and swab the poop deck!”

“Ahoy, me hearties!”

A”Blimey bucko, this naturally nautical not tuna sandwich is the bounty we’ve been pillaging for!”

ARR, ARR, ARR!!

A treasure chest of credit for the not tuna sandwich

No pirate worth their weight in doubloons would survive without a little help from their fellow vegan shipmates! And while we’re on this vegan voyage together, no man (or woman) is an island.

Hence, a boatload of credit is due to one of the captains (captian-ettes?) of blogging, the minimalist baker.

Her recipe for a vegan chickpea sunflower sandwich is our model for this recipe. And we would be adrift at sea without her blog to help navigate the waters. So, we lift a growler of grog to her!

not tuna salad
naturally nautical not tuna salad
not tuna salad
naturally nautical not tuna salad to sail away with
not tuna salad
not tuna salad in the octopus garden

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan chickpea not tuna sandwich

Naturally Nautical not tuna sandwich

A substitute for tuna, made with chickpeas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: lunch
Cuisine: sandwiches
Ingredients Method Notes

Ingredients
  

  • 1 15 ounce can or box chickpeas (aka garbanzo beans)
  • 1/4 cup vegan mayo
  • 2-3 tablespoons onion minced I prefer red
  • 1/4 teaspoon Old Bay seasoning optonal
  • 1/2 stalk celery, finely chopped
  • 2 tablespoons toasted sunflower or pumpkin seeds,salted
  • 1 tablespoon finely chopped pickle or pickle relish optional
  • 1 teaspoon maple syrup
  • salt and pepper to your liking

Method
 

  1. Drain chickpeas and pour them into a bowl or pie plate wide enough to mash. Mash up chickpeas with fork or potato masher leaving some whole. Add in rest of ingredients. Use for sandwich filling, dip for crackers or wrapped in a lettuce leaf.

Notes

My favorite way to enjoy this sandwich is on lightly toasted ciabatta bread or roll with romaine lettuce and a thick slice of tomato. Love it!

This Corn Chowder Will Make You Like The Bowl

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vegan corn chowder
Vegan Corn Chowder

Champion Corn Chowder for the Win!

Champion corn chowder is a beautiful thing but it was through necessity that this invention was mothered. And necessity is the mother of invention, so the proverb goes! Let me explain.

Corn Chowder- The Soup for Summer

Soup is ideal for a cool autumn day or brisk winter weather. There’s nothing like a steamy bowl of warm soup to chase away the chill. It’s like a hug for your tummy! Too “corny”? (sorry, couldn’t resist)

But summertime usually doesn’t make me think of soup. Unless it’s this champion corn chowder! Because it’s the epitome of an easy, light summer meal. So perfectly satisfying without being heavy. And it pairs perfectly with our glorious grilled veggie sandwich!

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

As if you needed another reason for corn on the cob!

Our family loves corn on the cob. As summer starts to come into view one of the utmost thoughts on my family’s foody minds is when corn on the cob will finally be available again. It can’t get here soon enough and although some of us like it more than others (I’m looking at you, babe aka the big guy!), I miss it too.

When we were a wee little family we boiled our corn on the cob and it got the job done. But later, we started grilling it on the outdoor barbecue grill. Also good, and definitely a step up from the boiled water method.

More recently, though, we’ve started roasting it in the oven and this is our favorite way of all. This may or may not have been a clever way for the big guy, aka, the grill master of the house, to weasel out of his one cooking job- grilling things- to shift it back to me. Because I am the roast master of the house. But I’m gonna let it slide.

corn roasted
roasted corn

Too much of a good thing?

Yes, there is such a thing. And I will tell you what I mean.

Recently, it all started when the other half of the Hamptons Vegan, (Alecia), surprised us with an ear of corn each from Pike’s Farm Stand, a very good farm stand on the east end of Long Island. We were thrilled with this gift as any good food-obsessed family would be. Oh, those kernels of gold!

But then we each secretly looked at the amount of corn in relation to our mega-sized corn-craving capacity and unbeknownst to the other, set about bringing more corn home to go with our perceived meager ration (greedy corn-mongers that we are).

Then the fateful day came. I returned home from the grocery store with 6 more ears of beauty to add to our 4 cobs in waiting, Soon after, Don walked in the door with 6 MORE ears from a farm stand on his way home from East Hampton. Next, Alecia walked into the kitchen with 5 MORE EARS from another farm stand along the way. Our sufficient amount of one corn on the cob per person had now turned into a stockpile. What to do, what to do…

The corn chowder necessity

Well, who says you must eat corn only as corn on the cob? Or that you must eat the corn off the cob typewriter-style? Well, we do! But you could eat it round and around if that’s your thing. And hey, we could try something different.

That’s when I remembered a recipe I made a year ago that was really very good.  I dug it up and made the corn chowder for dinner with vegan BLT sandwiches. It was a winner!

Our champion corn chowder was born. And it will live long and prosper in our family. Everyone loved it and we will take stock in the corn company (is that a thing) with the amount of corn I see in our future now that we have two uses for corn on the cob. It’s great to have a variety of corn recipes!

vegan corn chowder
Fresh from the pot, vegan corn chowder

copyright © thehamptonsvegan 2017 -2025 All rights reserved.

 

thehamptonsvegan

Champion corn chowder

Take advantage of corn season with Champion Corn Chowder for the win!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: dinner
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 5-6 ears corn
  • 1 1/2 tablespoons coconut or canola oil, divided
  • 5 cups soy milk
  • 2 cups vegetable broth
  • 2 tablespoons flour or corn starch
  • 1/2 – 3/4 cup onion, diced about 1 medium
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1 /2 cup grated carrot
  • 1 cup red potatoes, diced with skin on about 2 medium potatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric optional
  • 1/8 teaspoon smoked paprika optional
  • 1-2 tablespoons chopped cilantro or chives for garnish optional

Method
 

  1. Heat oven to 475 degrees F.
  2. Cut the kernels off the cobs and toss with 1 teaspoon of the oil, and salt and pepper to taste.
  3. Place kernels on a baking sheet and roast in preheated oven for about 15 minutes, or until caramelization begins to show. Set aside.
  4. Meanwhile, place scraped cobs into a large stock pot, breaking them in half to fit if necessary, and add the 5 cups soy milk and 2 cups vegetable broth. Bring to a boil then reduce heat to a good simmer for 20-30 minutes.
  5. While the stock is simmering, melt the rest of the oil in a large soup pot then add onion and red pepper and cook until softened. Add carrots and garlic then stir in flour and cook for 1-2 minutes.
  6. Add simmered stock to veggies after discarding cobs.
  7. Add potatoes and bring to a boil, then reduce heat to simmer.
  8. Add corn, herbs and spices, and salt and pepper to taste. Simmer another 10-15 minutes, stirring often, until potatoes are tender.
  9. Garnish with cilantro or chives if using.

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.