The Hamptons Vegan

Living the Vegan Lifestyle

Sides and sauces

Make More Happy Moments with More Mashed Potatoes!

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

Mashed Potatoes, with a depth of flavor!

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

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

Holiday worthy!

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

The versatile vegetable

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

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

And the variety!

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

Other Special Occasion Potatoes!

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

Cheers to meaningful moments and mashed potatoes!

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

mashed potatoes

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

vegan mushroom gravy
marvelous mushroom gravy

©the hamptons vegan 2017-2025 all rights reserved

thehamptonsvegan

Make Meaningful Moments with More Mashed Potatoes

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

Ingredients
  

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

Method
 

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

Notes

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

Quick Cranberry Sauce is a Magical Creation

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crazy quick cranberry sauce

 

Why make homemade cranberry sauce?

Because Quick Cranberry Sauce is tradition!

And because this crazy quick cranberry sauce is pure tangy-sweet tasty goodness!

Also, it’s so easy to throw together, no stress, no mess!

Finally, it’s a healthy-ish addition to the table that feels like dessert!

So, Why Not Cranberry Sauce from a Can?

Because you can make it taste even better with just a few simple ingredients! It’s then fresh, delicious, and better for you too!

(With no wavy can lines and no BPA can interiors.)

But at Holiday time there are already so many recipes to make!

And that’s another good thing about our Quick Cranberry Sauce! It’s super simple to make and can be made ahead of the big day so it doesn’t get in the way of all the other cooking and baking going on.

It’ll just be sitting there in your fridge waiting for whenever you’re ready for it!

What more could you ask of a recipe?

Why not just leave it off the holiday rotation?

Because that would be Thanksgiving/Holiday sacrilege! 😉

Also, CRANBERRIES.

As part of our national heritage of native plants combined with all the Pilgrim lore, it would be unpatriotic not to have cranberries, right?!

If you are still not convinced, how about those cranberry proanthocyanidins? (Yeah, I don’t know what that is, but I do know it’s healthy stuff, found in cranberries, that’s good for you, so, enough said!) 🙂

Lastly, Cranberry aesthetics

Think about how gorgeous that deep red cranberry color looks, glistening up in the middle of your holiday table. It’s festive, inviting, and just downright seductive. You must dip into the cranberry bowl for a spoonful to complete your plate. Yes, I said cranberry sauce completes you.

It’s a holiday thing! Let’s just go with that. And enjoy it! It only comes around once a year!

cranberry sauce
cranberry sauce

P.S. For another cranberry recipe, check out our Cheerful Cranberry Orange Muffins! Because Orange is Cranberry’s best friend.

cranberry orange muffins
Cheerful cranberry orange muffins for you!

©thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Quick Cranberry Sauce

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 ounces fresh cranberries
  • 1 cup sugar
  • 1 orange -zested and juiced
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla

Method
 

  1. Combine cranberries, sugar, cinnamon, 3 tablespoons of the orange juice and 1/2 the orange zest in a saucepan or pot. Mix together.
  2. Cook over medium- high heat 7 – 10 minutes, stirring occasionally, until berries start to pop but still remain whole.
  3. Stir in vanilla and transfer to a serving bowl. Sprinkle top with rest of orange zest. Chill in refrigerator until ready to serve. Lasts about 2 weeks or longer in fridge. Makes about 2 cups.

Notes

***If you like a smooth cranberry sauce, follow recipe but after stirring in vanilla, pour mixture into sieve (fine mesh strainer) placed over a larger bowl. Using large spoon, push through sieve, and scrape sauce off bottom of sieve into bowl until only solids are left in sieve. Discard solids, spoon sauce into serving dish, cool in fridge, then serve.

Marvelous Mushroom Gravy Makes Everything Better

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vegan mushroom gravy
MMM, Mushroom gravy, YOU LOOK MAHHHVELOUS!

And if you make this delicious vegan marvelous mushroom gravy, you’ll be quoting Billy Crystal, too!

Marvelous Mushroom Gravy is the perfect accompaniment to so many of your other vegan foods. With mashed potatoes, of course, but also french fried potatoes, rice, vegan meatloaf, biscuits, sausages, Game Changer Green Bean Bake, you name it! This gravy is a wonderful sidekick recipe to have in your back pocket!

AND YOU STAY MAHHHVELOUS FOR A LONG TIME!

Because this gravy can be made ahead and frozen! It may separate a bit and look gloppy at first but never fear! With a little added broth whisked in briskly, while heating on low, it will be good as new in no time! How’s that for a MAHHHVELOUSLY easy recipe?!

AND THE BEST PART: YOU TASTE MAHHHVELOUS, TOO!

So after many trials and test recipes, we finally hit upon this winning combination. And now it’s savory, velvety, gravy goodness in every spoonful. This is the recipe you’ll love too! 

It’s as easy as 1,2 3!

Some simple ingredients come together in three easy steps…

mushroom gravy ingredients

mushroom gravy step 1

mushroom gravy step 3

VIOLA!
MUSHROOM GRAVY, READY FOR ITS CLOSE-UP, ON THE HOLIDAY TABLE
vegan thanksgiving food

©the hamptons vegan 2017-2025 all rights reserved

vegan mushroom gravy

Marvelous Mushroom Gravy

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Servings: 8
Ingredients Method

Ingredients
  

  • 1 tablespoon oil
  • 2 shallots chopped small (or use 1/2 cup finely chopped onion)
  • 8 ounces mushroom variety (button, shitake, bella, oyster) chopped small
  • 4 cloves garlic minced
  • 2 tablespoons thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, chopped small (or 1 teaspoon dried)
  • 1/4 cup red wine optional
  • 1 tablespoon vegan butter
  • 1 tablespoon soy sauce
  • 2 tablespoons flour or corn starch
  • 2 cups mushroom broth or use vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oil in a medium to large skillet. Add shallots (or onion) and cook until transparent (about 3-4 minutes).
  2. Add mushrooms and cook about 10 – 12 minutes more (or until they release their liquid and become tender).
  3. Add garlic, thyme and rosemary, cooking another minute while stirring.
  4. Stir in red wine if using and cook until wine evaporates.
  5. In a small bowl, whisk together soy sauce and flour. Then, add vegan butter to skillet. When melted add soy/flour paste. Whisk continuously to cook flour for about 2 – 3 minutes.
  6. Slowly whisk in broth and bring to a boil.
  7. Reduce heat a bit, and cook 2 minutes, whisking constantly, until thickened. Add salt and pepper and serve hot.

You’ll Love Our Appealing Acorn Squash

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I don’t just love acorn squash alone.

I LOVE all the winter squashes. Butternut, kombucha, delicata, you get the idea. And acorn squash is right up there with all that yumminess.

But you know what one of the extra advantages of acorn squash is? You don’t need to peel it! You can just leave that skin on and enjoy it right along with the delicious inner flesh.

What could be more appealing?

A New Addition

So surprisingly, I’d never tasted an acorn squash until maybe 5 or 6 years ago. It was love at first taste. But I must admit, I was overwhelmed by the idea of learning how to cook one. It seems silly now because it’s one of the easiest vegetables to make!

What is simpler than just slicing it in half ( with a hefty knife to pierce through its tough uncooked skin), scooping out the seeds and strings inside, and baking at 400* F with a little oil, salt, and pepper?

Finding the Favorite

However, I couldn’t let well enough alone. I scanned the internet to find other takes on this delicious veggie treat.

I found my favorite on AllRecipes by Chef John. Veganizing was as simple as changing dairy butter to vegan butter. And it looked so amazing that I had to try it out.

It tasted just as amazing as it looked. There is no point in trying to change anything about it because, for me, it’s perfect just the way it is.

What else can acorn squash do?

During a day trip to Greenport, Long Island, NY recently, (the North Fork to our South Fork part of Long Island), we stumbled upon a cute little restaurant on a corner. There weren’t any vegan choices listed on their menu but a Beyond Burger looked like a possibility and a special of the day also seemed like a vegan option.

And wouldn’t you know it, they were out of vegan burgers.

But wait, our server thought the special just might be accidentally vegan!

JOY! It was! So that’s what I got! And guess what it was?

A stuffed acorn squash! Love on a plate. It had quinoa and spinach and a balsamic glaze and it was very good.

New Acorn Squash Favorites

So that’s my new endeavor! To seek out the finest stuffed squash recipe to add to our meal rotations!

But I have a hunch there probably isn’t just one great stuffed squash recipe out there. Because this is a versatile vegetable and it will play nicely with a lot of different foods! Add a grain like quinoa, rice, or couscous, then beans or walnuts, and then more veggies. Spinach, kale, Brussel sprouts, and so many others. A little glaze like balsamic or pesto to top it all off and TADA! A beautiful acorn squash creation.

If I hit upon an outstanding creation, I will be sure to add it to our recipe file here. Looking forward to all the many combinations we can find!

Yay for acorn adventures!

acorn squash
1
2
acorn squash
3
4 (glaze)
dinner!

Try the appealing acorn squash with a side of Brussel sprouts and our garlic pasta!

©the hamptons vegan 2017-2025 all rights reserved

Appealing Acorn Squash

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Servings: 8
Course: Side Dish
Ingredients Method

Ingredients
  

  • 4 acorn squash halved and seed and strings removed
  • 1/4 cup orange juice
  • 1/4 cup vegan butter
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt flakes plus more for finishing
  • 1/2 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400*F.
  2. Score diagonal parallel lines about 1/4 inch deep, with paring knife, on the inside of squash flesh. Then score more parallel lines, crossing over first lines creating crosshatch pattern.
  3. Arrange squash halves on parchment lined baking sheet. Brush with orange juice and sprinkle with salt.
  4. Roast for 40 minutes.
  5. While squash bakes, place rest of ingredients into a small skillet over medium heat for about 3 minutes or until sugar dissolves.
  6. Remove squash from oven after 40 minutes, and pour off any liquid. Brush with glaze.
  7. Return to oven and bake another 20 minutes or until tender and browned.
  8. Remove from oven, brush any glaze from pan over squashes and sprinkle with a little more flaked salt. Serve warm.

Make Our Simple Sweet Potatoes for a Holiday Treat

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sweet potatoes

Ahh, sweet potatoes how do I love thee, let me count the ways…

I love sweet potatoes baked, mashed, roasted, french fried, or turned into soup. I love you in all the above… and then some! Yes, I am the sweet potato lover of the family. I don’t care if no one else requests them. I will continue to make these orange gems as long as I’m the CEO of our kitchen.

And someday they’ll thank me.

 Sweet Potatoes-A healthy choice

Because sweet potatoes are packed with goodness! High in vitamin A, with 4 grams of fiber, 2.1 grams of protein, and 12% of your daily recommended potassium, 15% of B6, and only 114 calories per cup. Plus they taste amazing. So let’s make these often!

Starting with Simply Sweet-Sweet potatoes

Because these are the favorite way to eat them. You can add the mini marshmallows if you want, but I’ll leave them off mine. We can compromise and make half with and the other half without. If you want to gild the lily or in this case sweeten the sweetened sweet potato, I won’t stop you. 🙂

Required eating

So I’m pretty sure it’s mandatory to have some form of sweet potatoes on the Thanksgiving table. This is the perfect recipe for that purpose. You can’t mess with tradition. But. of course, it’s great any time of year, too.

And you can make it ahead without baking and then put it in the oven to heat through when you’re ready. How great is that?

Therefore, accompany this with Game Changer Green Bean Bake, Sensational Stuffing, Celestial Celeriac Mashed Potatoes, and a little Marvelous Mushroom Gravy plus, Crazy Quick Cranberry Sauce for your holiday celebration- or just because! Think of all those yummy leftovers!!

vegan Thanksgiving food

↑ Simply Sweet – Sweet Potatoes above (with their holiday friends)

©the hamptons vegan 2017-2025 all rights reserved

sweet potatoes

Simply Sweet Sweet Potatoes

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 3 pounds sweet potatoes (about 6 large sweet potatoes)
  • 1/4 cup vegan butter
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • vegan marshmallows optional

Method
 

  1. Prick sweet potatoes all over with a fork.
    Microwave until cooked all the way through and no hard spots remain. About 8 – 10 minutes or so. ( Alternatively, can be baked in oven at 400* F for about 45 minutes to an hour – or until soft all the way through). Cool until you can easily handle them.
    Slice open and scoop out insides of potatoes into a oven proof casserole dish.
    Mash with a fork or potato masher until hard lumps are gone.
    Add all the rest of ingredients and combine well.
    Bake in oven at 350*F for about 15 minutes to heat through. Add marshmallows, if using, and cook a few minutes more.
    ***To brown marshmallows, turn oven to broil until marshmallows turn golden. Just a minute or two- don't let them burn!
    **** This recipe can be made a day ahead and then reheated, adding marshmallows, if using, when ready to heat and serve.

Game-Changer Green Bean Bake Makes Thanksgiving Complete

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GAME CHANGER GREEN BEAN BAKE

Why Game-Changer Good Green Been Bake, you ask?

Green bean bake is a Thanksgiving classic on a lot of Thanksgiving tables, ours included. And while I’m okay with it, some of those at our table demand it. It’s an easy recipe. Because everything gets dumped into a bowl and baked in the oven. Done. What’s not to love about that?

Then we decided to make it a vegan Thanksgiving forevermore. Now there was a problem creating the ever-popular green bean bake. There would be much trial and error. Those were the lean green bean bake years. This year I have found and am making what I like to call, the Game-Changer Green Bean Bake.

Green Bean Bake, in the beginning.

It was such a simple side. Just two cans of green beans, one can of condensed mushroom soup, some milk, soy sauce, and french-fried onions. Wikipedia states that Dorcas Reilly invented it for Campbell’s Soup Company in 1955. And it’s said she considered corn or lima beans before settling on green beans. In 2002, the original recipe was placed in the National Inventors Hall of Fame in Akron, Ohio. Interesting!

The trial and error part.

So, the search began in earnest to find a comparable replacement for the original recipe so beloved in our home. It was frustrating, to say the least. I made a lot of losers and duds, to be honest. And through it all, my family gritted their teeth and swallowed those bad beginner recipes followed by too many unconvincing “no, it’s fine” comments, when I knew it wasn’t. I kept the faith that one day I would be victorious. And the fact that I only had to make this dish once a year counted as one of my top 5 Thanksgiving Blessings.

The Game-Changer Green Bean Bake, (finally)

                                         ↓Game Changer Green Bean Bake

vegan Thanksgiving food

I must also count Chef Skye Michael Conroy (also known as the gentle chef) as one of my blessings now. His green bean casserole recipe is our favorite. But he has so many other inspirational recipes in his many recipe books, too! So please check his recipes out!

We were last using Martha Stewart’s recipe that I veganized, and it is good, but much more tedious and time-consuming. However, Chef Skye Michael’s is very good AND very easy! Perfection for our Thanksgiving table again!

I’d like to vote Chef Skye Michael Conroy into the National Inventor’s Hall of Fame for not only the new and improved green bean casserole but for all of his many wonderful vegan creations.

And I’ve gotta make this when my Chelsea (the green bean bake demander, I mean, the green bean bake requester) of the family comes home again, to keep her happy! Love you, my Chels! ;

green bean bake
A peek in the oven
vegan thanksgiving food

HAPPY HOLIDAYS WITH HAPPY VEGAN FOOD!

P.S. It goes well with the Celestial Celeriac Mashed Potatoes:

mashed potatoes go with green bean bake
celestial celeriac mashed potatoes

©thehamptonsvegan 2017 – 2025 all rights reserved

thehamptonsvegan

Game-Changer Good Green Bean Bake

The Green Bean Bake recipe to make all your Thanksgiving vegan dreams come true.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: dinner
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 2 cans, 14 ounces each green beans or 1 1/2 pounds fresh green beans, steamed or boiled until tender.
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cups soymilk
  • 1 tablespoon soy sauce
  • 3 tablespoons vegan butter DIVIDED
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups french-fried onions or more to taste
  • 1 teaspoon vegan Worchestershire sauce optional

Method
 

  1. 1. Preheat oven to 350 degrees F. Butter a casserole dish.
    2. Add the drained green beans.
    3. Mix soymilk with soy sauce and Worchestershire sauce if using and set aside.
    4. In a skillet, saute mushrooms in 1 tablespoon of the butter until they release their liquids and start to dry out again. Add mushrooms to green beans in a casserole dish.
    5. Melt the remaining butter in the same skillet over medium heat. Whisk in flour, onion powder, and garlic powder. Cook for about 1 minute then slowly add the milk/soy sauce mixture. Stir continuously, bring to a boil then reduce heat to a simmer for about 3 minutes. Season with salt and pepper.
    6. Gently toss into the green bean/mushroom mixture with 2/3 of the French-fried onions.
    7. Bake for 25 minutes until bubbling around the edges. Stir and top with remaining French fried onions (adding more for more crunchiness if desired). Bake for about 5 minutes more until the onions are golden.

It’s Time to Join Our Righteous Red Rice Revolution Now

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righteous red rice revolution

Are you tired of boring old plain white rice? Do you crave a flavorful, easy rice that goes with all your dishes?

Problem solved!

Righteous Red Rice Revolution is the answer to all your rice needs!

Righteous Red Rice IS revolutionary!

We’re pretty traditional eaters around here. Because most of our meals involve potatoes, pasta, or rice with veggies and protein. And we have plenty of recipes with various ways to make potatoes and endless variations of pasta dishes. However, our rice recipes were falling behind the other carbs. And I’m not too proud to say that I was content using box mixes of Spanish rice for my red rice necessities for far too long.

So clearly, I was in serious need of a radical rice makeover. Now the search was on for an upgrade to my (skimpy) rice portfolio.

And I was particularly interested in rice that would pair well with our Mexican meals.

Viva la revolution!

Behold! Righteous Red Rice Revolution is the answer to boring old plain rice! Now there’s no more ho-hum rice!

This rice recipe has revolutionized our meals. We make it every time we make enchiladas or tacos, or quesadillas. And no more boxes of rice mixes for us. This is quick, easy, and foolproof.

righteous red rice revolution

And red rice is more than just a side!

What?!

Yes, not only is this a ridiculously easy and perfect side dish, BUT it also works fantastically well as a filling for stuffed peppers! Just make, add some sautéed mushrooms, stuff into parboiled peppers, and pour tomato sauce over all, cover, bake, and eat!

BUT WAIT! THERE’S MORE!

Also, try mixing in a package of Gardein Beefless Ground. Any faux ground meat ingredient (like rehydrated TVP) can be added to create a hearty meal.

Then take that hearty meal you just created and wrap it up in parboiled cabbage leaves, pour on the tomato sauce, and bake for another alternative!

Anybody else?

So I’ve told you my revolutionary rice revelations.

Tag, you’re it!

Now, what else can we do with Righteous Red Rice?

One more righteous rice recipe

Magnanimous mushroom rice pilaf

We have another great rice recipe up our sleeves if you want to mix it up and have some variety. Our Magnanimous Mushroom Rice Pilaf will hit the spot!

© thehamptonsvegan 2017-2025 all rights reserved

red rice
thehamptonsvegan

Righteous Red Rice Revolution!

A righteous red rice recipe that's revolutionary for all your side dishes… and then some!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 cup long grain white rice
  • 2 plum tomatoes diced
  • 1 cup onions diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 3/4 cup vegetable broth
  • 1/4 cup tomato sauce
  • 1/4 cup fresh cilantro or 1 tablespoon dried
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Method
 

  1. 1. Heat oil in a skillet over medium heat, then add onions and saute until soft and translucent.
    2. Add garlic and cook briefly, then add rice and cook for about 3 minutes.
    3. Add tomatoes, tomato sauce, and broth, and bring just to a boil.
    4. Add cilantro, oregano, salt, and pepper, and reduce heat to a simmer.
    5. Cover and cook for 15 minutes on low. Fluff with a fork and serve.

Notes

For a quick fix if you’re out of fresh tomatoes:
Omit plum tomatoes and tomato sauce from the recipe and instead use 1 14.5-ounce can of diced tomatoes plus their juice.

Enjoy Extra Easy Enchilada Sauce

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Extra Easy Enchilada Sauce

Extra Easy Enchilada sauce is Especially Good!

I’ve done a lot of searching to find an extra-easy enchilada sauce that has the right amount of spices. It needed an authentic taste and no tomatoes. I had depended on the canned variety for years, but knew it could be better. I looked for the right recipe that wasn’t too time-consuming or complicated.

No Going Back!

Here it is, I’ve found it! And finding the right blend was very fulfilling. I haven’t purchased store-bought, canned varieties since using this recipe. I believe if you make this, you’ll be on Team Homemade Enchilada Sauce, as well! You’ve gotta try it! As a matter of fact, you should probably make a double batch to freeze. Then you’ll have it ready to go for your next batch of enchiladas or burritos. (Yeah, I’m that confident!)

I’ll betcha!

I’ll bet you already have the ingredients right in your cupboard now. Do you have faux beef broth or vegetable broth? How about chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper? And all that’s left to complete this extra-easy enchilada sauce is all-purpose flour and vegetable oil!

But even if you don’t have these items, you can find them all, right at your local market. And if you just wanna order online, click on the links and have them sent right to your door! It’s a breeze to make and is less expensive than the cans.

And it’s without all the chemicals, preservatives, or nastiness that some of the cans contain. You control the spiciness levels. Then, voila! The final product is soooooo much better tasting than those found on the store shelves.

Restaurant Quality

Your new Extra Easy Enchilada Sauce recipe will surprise your family and friends. They may ask what fancy Mexican restaurant chef has given you their secret recipe. It’s your call if you want to share this!

But I’d like to pass on the enchilada sauce love to you. I think it’s too good to keep to myself. Whatever you decide, I hope you love the recipe too!

Now go make The Hampton’s Vegan’s Ethical Enchiladas recipe so you can smother it in this yummy sauce! Then make it a meal like we do and whip up a batch of Red Rice Revolution Recipe. You could also make some refried beans in your slow cooker or open up a can of Amy’s Refried Beans to make it quick and effortless!

extra easy enchilada sauce

All that’s left to say is Buen Provecho! (Enjoy your meal!) 🙂

© thehamptonsvegan 2017-2025 all rights reserved

enchiladas
thehamptonsvegan

Extra Easy Enchilada Sauce

An easy enchilada sauce with big authentic taste.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1/4 cup vegetable oil
  • 1/4 cup all purpose flour
  • 2 cups faux beef or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper

Method
 

  1. 1.) In medium saucepan, whisk together the oil and flour and then turn on heat to medium, whisking for about 5 minutes. It will be a light tan color. 2.) Whisk in all the spices, cooking for another 30 seconds. 3,) Slowly start to whisk in the broth in a thin, steady stream until all broth is added. 4.) Let simmer for a couple minutes on low to thicken a bit, whisking a few times until done.

Notes

Use now or freeze for later!

Kick-Ass Killer Kale Salad is a Powerful Green Superhero

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kale salad
Killer Kale Salad!
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Yep, the Kick-Ass Killer Kale Salad is my new favorite salad, and although I’m late to the kale craze, I’m solidly on board now!

Honestly, I could eat this salad every day! And if it weren’t for the protests I know I’d get from The Big Guy, I would think about making this every day. (His tastes haven’t evolved to embrace kale…yet!)

Before Kale Salad- The Iceberg Days

In the beginning, when I was growing up, the only type of salad we ever ate was iceberg lettuce, a wedge of tomato, and maybe a cucumber (with lots of dressing for me).

My apologies to the iceberg lovers (I’m looking at you, my Big Guy!), and I don’t like to play favorites, or call out the losers, but to put it mildly, it is NOT my favorite.

And I’m pretty sure cardboard is more satisfying. Ok, ok, enough said.

So, I didn’t eat many salads back in the day. I surprised a lot of non-vegans when I said I was vegan and that I didn’t like salads all that much! They assumed that was all we ate!

Then came Spinach!

But with spinach added to the salad game, I found a new appreciation for this menu starter.

Then add some red onion, strips of red pepper, and creamy dressing, and I was in love. Finally, I found a green salad I enjoyed eating.

More recently, the Field Greens Salad

Discovering all the many types of edible green leaves has been an exciting improvement.

And adding different ingredients like fruits, nuts, and citrus, which weren’t usually a part of the salad experience, definitely kicked it up more than a notch!

But KALE, Come on! The Kick-Ass Killer Kale Salad is the King!

cutting ribs from kale leaf
Cutting off the ribs from kale leaves
kale salad prep
simple ingredients in the kale salad

No question. The flavor of this Kick-Ass Killer Kale Salad is off the charts, with no other green leaf salads close behind!

Yes, I love it so much, and if you haven’t tried it yet, you must.

Because now I see kale in the grocery store and have to buy it since it’s kinda got me addicted!

That yummy, garlicky, lemony, chewy, spicy goodness satisfies in a big way.

And bonus, if there’s any leftover, (unlike other soggy salads), it’s still delicious (maybe even better), the next day.

So- sorry, Iceberg, Spinach, and various Field Green Salads: there’s a new salad in my town that has taken your place.

I love you the best, Kick-Ass Killer Kale Salad!

(Not Sorry 😉 )

More Recipes with Garlic Love (besides kale salad)

If you love the taste of garlic in a big way (like I do 🙂 ), try our Gratifying Garlic and Oil Pasta- it’s addicting!

kick-ass killer kale salad
Garlic and oil pasta

Or make our Celestial Celeriac Mashed Potatoes (with or without the celeriac- it’s optional). And feel free to up the amount of garlic in this recipe to your garlicky liking!

Kick-ass killer kale salad
Celestial celeriac mashed potatoes

And, if you need an easy but delicious recipe for vegan parmesan when making your Kick-Ass Killer Kale Salad, try The Hamptons Vegan’s Perfect Parmesan Vegan Style recipe! We got you!

vegan parmesan cheese ingredients for the Kick-Ass Killer Kale Salad
Simple ingredients make parmesan cheese magic

© thehamptonsvegan 2017-2025 all rights reserved

kale salad
thehamptonsvegan

Kick-Ass Killer Kale Salad

The best salad ever- that still tastes good the next day!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: appetizers, Salad, Side Dish
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 big bunch kale leaves (About 10 ounces)
  • 4-6 cloves garlic, slivered/ thin sliced
  • 1/3 cup olive oil
  • 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
  • 1/3 cup vegan parmesan cheese
  • 1/2 teaspoon salt
  • pinch red pepper flakes optional
  • few grinds black pepper

Method
 

  1. 1). Lay kale leaves on a cutting board, folded in half so the rib is on one side, not in middle. Slice off the rib down the length of the leaf. Discard ribs. 2). Cut up leaves into bite-size pieces and add to a large bowl.3). Add all the rest of the ingredients to the bowl and start massaging and squishing everything together with your hands for at least a few minutes. (you can wear disposable food-safe gloves here) 4). Adjust seasonings to your taste and then enjoy! Lasts 3-4 days in the fridge.

Notes

kale salad

Killer Kale Salad!

Make Our Mushroom Rice Pilaf For an Easy Sidekick

by

Mushroom Rice Pilaf -A forgiving, generous dish

Jump to Recipe

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!
Print Recipe Pin Recipe
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