Easy Baked Chicken Breasts (Juicy, Flavorful!)

Easy Baked Chicken Breasts (Juicy, Flavorful!)

A fail-proof recipe for juicy, tender, flavorful chicken breasts? This is it! We tinkered with a few variations before landing on this perfected version. It’s easy, reliable, umami-filled, and pairs well with just about anything!

Try it with bowls, salads, pasta, and beyond! Bonus points? It requires just 5 ingredients and they’re all pantry staples you probably have around.

Easy Baked Chicken Breasts (Juicy, Flavorful!) 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.

Vegan Pasta Primavera with Roasted Veggies from Minimalist Baker →

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.

Vegan “Eggs” Benedict (30 Minutes!) from Minimalist Baker →

Tandoori Tofu Sheet Pan Dinner

Tandoori Tofu Sheet Pan Dinner

Dinner made on 1 pan with 7 ingredients? That’s our kind of meal! This sheet pan dinner features crumbled tofu, tender roasted vegetables, and our Indian-inspired tandoori spice mix. It’s flavorful, oh so satisfying, and plant-based, and we’re in love with how simple and versatile it is! 

If you don’t have the exact veggies we used, use what you have for an empty-the-fridge party (Can we come?).

Tandoori Tofu Sheet Pan Dinner from Minimalist Baker →

Super Garlicky Tomato Soup with Smashed White Beans

Super Garlicky Tomato Soup with Smashed White Beans

Is there ever such a thing as too much tomato soup? The answer is no. And most definitely not when there are grilled cheese sandwiches around.

This super garlicky version has coconut milk for dairy-free creaminess, red pepper flakes for a little kick, and smashed white beans for fiber and satisfaction. It’s balanced, warming, and comes together in just 30 minutes with 1 pot and 10 ingredients.

Super Garlicky Tomato Soup with Smashed White Beans 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 →

Spaghetti Squash Stir-Fry

Spaghetti Squash Stir-Fry

If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect for fall and beyond. Let us show you how it’s done!

Origins of Stir-Fry

Stir frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred.

Spaghetti Squash Stir-Fry from Minimalist Baker →

Savory Teff Crepes with Miso Squash Filling

Savory Teff Crepes with Miso Squash Filling

Not to brag, but we really hit it out of the park with these nourishing and delicious Ethiopian-inspired teff crepes! The crepes themselves are endlessly versatile, wholesome, and nutty, and pair beautifully with the warm miso roasted vegetable filling. We’re sure you’ll agree once you give them a try!

The crepes could also be filled with an endless variety of savory goodness, or you could take them to the sweet side with a fresh fruit filling — yum!

Savory Teff Crepes with Miso Squash Filling from Minimalist Baker →

Creamy Vegan Pink Pasta (30 Minutes!)

Creamy Vegan Pink Pasta (30 Minutes!)

Pink pasta?! When we heard about this creamy, vibrant dish, we knew we had to give a plant-based version a try! Spoiler alert? Major success! 

Rich, savory tomato sauce pairs with vegan cashew cream and noodles for the most comforting bowl of goodness. Just 10 ingredients and 30 minutes required for this weeknight-friendly main or side. Let’s make pasta!

Recipe Inspiration: Penne alla Vodka

This vegan pink pasta was inspired by Female Foodie’s recipe, which was inspired by an Italian restaurant in Newport Beach, California.

Creamy Vegan Pink Pasta (30 Minutes!) from Minimalist Baker →

Vibrant Bell Pepper and Zucchini Tacos

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!

Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice!

Vibrant Bell Pepper and Zucchini Tacos from Minimalist Baker →