15-Minute BBQ Sauce (Vegan + GF)

15-Minute BBQ Sauce (Vegan + GF)

We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and we simplified it even more. 

It’s made in 1 pot in just 15 minutes and happens to be gluten-free and vegan — and can be naturally sweetened, too.

15-Minute BBQ Sauce (Vegan + GF) from Minimalist Baker →

Vegan Pasta Primavera with Roasted Veggies

Vegan Pasta Primavera with Roasted Veggies

What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packed chickpeas! 

It’s simple, savory, optionally gluten-free, and a delicious way to use up any veggies you have lingering around (who, us?). With just 10 ingredients required, we can’t wait for you to give it a try.

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Vegan “Eggs” Benedict (30 Minutes!)

Vegan “Eggs” Benedict (30 Minutes!)

We just shared recipes for English muffins and vegan hollandaise sauce, so the only reasonable thing to do next? “Eggs” Benedict!

If you’re into avocado toast and creamy sauces or you’re missing Eggs Benedict in your egg-free life, this is the dish for you! With just 30 minutes required, it’s perfect for lazy weekend mornings, brunch (hello, Mother’s Day), and beyond. Let us show you how it’s done!

Origin of Eggs Benedict

Eggs Benedict has been winning a spot on restaurant breakfast menus since the 1800s.

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How to Cook Sugar Snap Peas (Perfect Every Time!)

How to Cook Sugar Snap Peas (Perfect Every Time!)

If snap peas aren’t on your list of favorite veggies, we think you’ll reconsider when you give these sautéed sugar snap peas a try! They’re fresh, perfectly crunchy, and a little zesty. It’s no surprise they’re one of our new favorite sides! 

Even better?! They’re SO easy. Just 1 pan, 5 minutes, and 3 ingredients required! We promise you won’t regret giving these (bright, salty, delightful) snap peas a try.

How to Cook Sugar Snap Peas (Perfect Every Time!) from Minimalist Baker →

Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!)

Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and packed with plant-based flavor. 

Roasted red peppers (DIY or easy peasy from a jar) get blended with tangy tomatoes, creamy coconut milk, and warming spices to create the perfect sauce to match tender sweet potatoes and hearty chickpeas.

Roasted Red Pepper Chickpea Curry (Instant Pot Friendly!) from Minimalist Baker →

Hearty Kale Salad with Chipotle Pecan Pesto

Hearty Kale Salad with Chipotle Pecan Pesto

This is not your average kale salad. Seriously, friends. It’s so good! Not only is this salad perfect for fall with its hearty, seasonal veggies and gorgeous autumnal colors, but it’s absurdly flavorful and nutritious to boot!

We could not believe how much we loved the bright, savory, sweet, and smoky qualities of this salad, and it’s safe to say it’s our new favorite way to pack in a ton of nourishing veggies.

Hearty Kale Salad with Chipotle Pecan Pesto from Minimalist Baker →

Curry Roasted Parsnip Fries

Curry Roasted Parsnip Fries

Parsnips don’t get much love, and we think that should change. Perhaps this recipe will convince you to give them a try!

Why we love them as fries: They’re crispy on the outside, tender on the inside, cook really fast, and have the texture of a sweet potato fry with the taste of a potato-carrot hybrid (so good, right?). And when tossed in a bit of oil, salt, and our go-to vibrant curry powder, the flavors are perfectly balanced.

Curry Roasted Parsnip Fries from Minimalist Baker →

Easy 1-Pot Tomato Soup (Vegan)

Easy 1-Pot Tomato Soup (Vegan)

Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredients and quick and easy methods!

This 1-pot wonder is the perfect pairing for grilled cheese sandwiches, vegan BLTs, grilled romaine salads, and beyond. Let us show you how it’s done! 

How to Make Tomato Soup

The elements of a classic tomato soup are simple: sautéed onions, garlic, and dried basil bring depth of flavor, while whole peeled San Marzano tomatoes (a super sweet and balanced variety!) bring all tomato lovers’ dreams to life.

Easy 1-Pot Tomato Soup (Vegan) from Minimalist Baker →

Charred Serrano White Bean Dip

Charred Serrano White Bean Dip

Dreams do come true! We had an idea for a charred pepper and white bean dip, but we never imagined it would turn out this good. Trust us when we say this is going to be your new favorite savory, spicy, creamy, lemony, oh-so-versatile dip. 

It’s the perfect companion for veggies, wraps, flatbread, naan, and beyond. Just 8 ingredients and 30 minutes required. Let us show you how it’s done! 

Inspiration

While not a traditional hummus as it doesn’t use chickpeas, this creamy, dreamy white bean dip is hummus-inspired with a smoky, spicy twist!

Charred Serrano White Bean Dip from Minimalist Baker →

Easy Ratatouille (Versatile, 1 Pot!)

Easy Ratatouille (Versatile, 1 Pot!)

Friends, meet the ultimate summer meal! It doesn’t require turning on the oven or fussing with a complicated list of ingredients. Just throw a bunch of colorful summer vegetables into a pot with seasonings and olive oil and watch it transform into hearty, flavorful ratatouille. It’s absolutely perfect paired with any carb your heart desires (think bread and pasta and polenta, oh my!).

Our inspired version is easy to make, requiring just 1 pot and 10 simple ingredients, and it’s ready in less than 1 hour.

Easy Ratatouille (Versatile, 1 Pot!) from Minimalist Baker →