The Hamptons Vegan

Living the Vegan Lifestyle

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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!
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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.

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!
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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
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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!
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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.