This Tofu Musubi Bake is a deconstructed twist on the classic musubi that couldn’t be easier to make! Packed with layers of vegan ‘spam,’ seasoned sushi rice, vegan kewpie mayo, and furikake, it’s guaranteed to be a hit.

If you love our Tofu Musubi, you’re going to be obsessed with this Tofu Musubi Bake! It’s basically a No-Bake Sushi Casserole, but today we’re swapping the typical veggies and avocado for cubed vegan spam musubi. 

It’s the perfect weeknight dinner when you’re craving sushi rolls but don’t have the patience to hand roll. All you need is a few delicious plant-based ingredients.

Ingredients You’ll Need 

For the Tofu “Spam”

• Tofu: To achieve a texture closest to spam, we recommend using extra firm tofu or super firm tofu. 
• Soy sauce: For the perfect salty, umami flavor profile, the base of the tofu marinade is made with full-sodium soy sauce. If you are gluten-free, opt for tamari.
• Brown sugar: Adds sweetness and helps balance the marinade’s savory, tangy flavors. If needed, you can substitute coconut sugar.
• Aromatics: A simple combination of grated garlic and ginger adds bold, zesty flavors that add depth of flavor.
• Mirin: This is a sweet Japanese rice wine that adds a subtle sweetness and umami. Like brown sugar, it helps to balance the salty flavor profile.
• Agave: Lightly sweetens the tofu musubi without overpowering the marinade.
• Liquid smoke: Adds a smokiness that replicates the smokiness of canned spam. We use Stubb’s Liquid Smoke.

For the rice

• Dry sushi rice: Sushi rice is the ideal texture for making homemade sushi bakes. It presses together well without being overly mushy.
• Rice wine vinegar: Adds a subtle tanginess that gives this sushi rice its signature brightness and flavor.
• Sugar: Regular, granulated sugar balances the tanginess in the rice wine vinegar without making the rice sweet tasting. A little goes a long way, but is so necessary! 
• Sesame oil: Adds a subtle nutty aroma and richness, elevating the dish’s overall flavor.

For topping

• Vegan kewpie mayo: This kind of mayo is popular in Japanese cuisine because it’s smoother and creamier than regular mayo. We highly recommend it if you can buy vegan kewpie mayo (regular kewpie mayo contains eggs)! Otherwise, regular vegan mayonnaise works great! 
• Green onions: Adds a fresh, mild onion flavor and pop of color to the final sushi bake. 
• Furikake: A Japanese seasoning blend that adds a final sprinkle of saltiness and umami flavor. Be careful because some store-bought versions contain fish! If you can’t find vegan furikake seasoning at your local grocery store, make your own Homemade Vegan Furikake Seasoning with toasted nori seaweed, sesame seeds, salt, and coconut sugar or sugar of choice.

How to Make Tofu Musubi Bake

1. Press the tofu. We recommend pressing the tofu for at least 30 minutes using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. 
2. Make the tofu sauce. While the tofu presses, add the soy sauce, brown sugar, garlic, ginger, mirin, agave, and liquid smoke to a small bowl and whisk together. 
3. Cook the rice. Prepare the rice according to the package instructions. Set aside. 
4. Pan-fry the tofu. Dice the tofu into ½” cubes. Heat the vegetable oil in a large pan over medium heat. Add the cubed tofu and fry until lightly crispy, about 3-4 minutes on each side. 
5. Add the sauce. Pour in the sauce and cook for 5-6 minutes until the sauce thickens. Make sure to frequently stir and flip the tofu so the sauce doesn’t burn and the tofu pieces are evenly coated. Set aside to cool.
6. Season the rice. Add the rice wine vinegar and sugar to a small bowl and microwave for 45 seconds. Stir until the sugar is dissolved, then add to the cooked sushi rice and mix through.
7. Layer the musubi bake. Add the rice to the bottom of a 9×9” baking dish and flatten. Add a layer of furikake, then add the cooked tofu on top in an even layer. Sprinkle more furikake on top, then drizzle with vegan mayo. 
8. Broil for 5 minutes. Transfer the musubi bake to the oven under the broiler and broil for 5 minutes, or until the mayo bubbles. 
9. Serve. Top with green onions, additional furikake, and avocado. Enjoy! 

Serving Suggestions

This Musubi bake can be enjoyed as a main, side, or afternoon snack! We love it as a dinner main and typically serve it as is with a simple side salad like coleslaw or greens tossed with our favorite miso ginger dressing. 

Storage Instructions

This Tofu Musubi Bake is best enjoyed fresh (sushi rice is always best fresh), but leftovers will keep in an airtight container for up to 3 days in the refrigerator. Alternatively, you can tightly cover and refrigerate directly in the casserole dish.

More Easy Vegan Tofu REcipes You May Enjoy:

Dinner

Tofu Katsu

Dinner

Crispy Tofu Sisig

Dinner

Mapo Tofu (Vegan)

Appetizers and Sides

Vegan Tofu Karaage

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Easy Tofu Musubi Bake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 6-8 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Tofu Musubi Bake is a deconstructed twist on the classic musubi that couldn’t be easier to make! Packed with layers of vegan ‘spam,’ seasoned sushi rice, vegan kewpie mayo, and furikake, it’s guaranteed to be a hit.

---

Ingredients

Tofu Spam

• 14 oz. firm or extra firm tofu, pressed and cut into small cubes
• ⅓ cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon mirin
• 1 tablespoon agave
• 2 teaspoons liquid smoke
• 2 tablespoons oil, for cooking

Rice

• 1 cup dry sushi rice
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• Optional: ½ tablespoon sesame oil

Toppings:

• Vegan kewpie mayo
• Green Onions
• Furikake

Equipment

• Tofu press
• Small bowl (2)
• Whisk 
• Large pan or skillet
• 8×8″ or 9×9” dish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Press the tofu. We recommend pressing the tofu for at least 30 minutes using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. 
2. Make the tofu sauce. While the tofu presses, add the soy sauce, brown sugar, garlic, ginger, mirin, agave, and liquid smoke to a small bowl and whisk together. 
3. Cook the rice. Prepare the rice according to the package instructions. Set aside. 
4. Pan-fry the tofu. Dice the tofu into ½” cubes. Heat the vegetable oil in a large pan over medium heat. Add the cubed tofu and fry until lightly crispy, about 3-4 minutes on each side. 
5. Add the sauce. Pour in the sauce and cook for 5-6 minutes until the sauce thickens. Make sure to frequently stir and flip the tofu so the sauce doesn’t burn and the tofu pieces are evenly coated. Set aside to cool.
6. Season the rice. Add the rice wine vinegar and sugar to a small bowl and microwave for 45 seconds. Stir until the sugar is dissolved, then add to the cooked sushi rice along with the optional sesame oil if desired and mix through.
7. Layer the musubi bake. Add the rice to the bottom of a 9×9” baking dish and flatten. Add a layer of furikake, then add the cooked tofu on top in an even layer. Sprinkle more furikake on top, then drizzle with vegan mayo. 
8. Broil for 5 minutes. Transfer the musubi bake to the oven under the broiler and broil for 5 minutes or until the mayo bubbles. 
9. Serve. Top with green onions, additional furikake, and avocado. Enjoy!

Notes

• Storage: This is best enjoyed fresh (sushi rice is always best fresh), but leftovers will keep in an airtight container for up to 3 days in the refrigerator. Alternatively, you can tightly cover and refrigerate directly in the casserole dish.
• Vegan Kewpie Mayo: This mayo is popular in Japanese cuisine because it’s smoother and creamier than regular mayo. If you can buy vegan kewpie mayo (regular kewpie mayo contains eggs), we highly recommend it! Otherwise, regular vegan mayonnaise is great! 

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Entree
• Method: Stovetop / Oven

The post Easy Tofu Musubi Bake appeared first on Sweet Simple Vegan.

This Italian Tofu is crispy, packed with flavor, and so easy to make! Cook it in the air fryer or oven and enjoy it in meals throughout the week for a simple, versatile, plant-based protein option.

We’ve been really into air fryer tofu recipes recently, and for good reason! It’s the easiest way to make crispy tofu without pan frying or deep frying, and it takes less than 10 minutes of hands-on time to make. 
If you’ve been looking for quick and easy tofu recipes, you won’t want to miss this Italian tofu!

Ingredients You’ll Need 

• Tofu: For the best, crispy tofu, it’s important to use the right type of tofu. For this tofu recipe, we recommend using extra-firm tofu or firm tofu. Extra firm tofu is easier to slice and is firmer overall, but because it is more dense, it absorbs less flavor. Use what you like/have on hand! We like to use either House Foods or Nasoya tofu.
• Red wine vinegar: Adds a bright tanginess to the tofu marinade. If you don’t have red wine vinegar, white wine vinegar or regular white vinegar makes the best substitute.
• Soy sauce: Adds umami flavor and saltiness to the tofu. If you are gluten-free, opt for tamari. We use Lee Kum Kee soy sauce.
• Olive oil: Helps the spices stick to the outside of the tofu and adds flavor to the final crispy tofu. We recommend high-quality extra virgin olive oil or avocado oil for the best flavor. 
• Spice blend: You’ll need Italian seasoning, red pepper flakes, garlic powder, onion powder, sea salt, and black pepper for a bold, herbed flavor. If you are sensitive to spice, reduce or omit the red pepper flakes.
• Cornstarch: Adding cornstarch to the tofu spice mixture to help it stick to the tofu and become as crispy as possible once baked or air-fried.
• Nutritional yeast: Aka “nooch,” nutritional yeast adds a nutty, cheesy flavor to the tofu without any dairy! If you’ve never shopped for nutritional yeast before, it’s typically stocked in the spice section (and be careful not to buy brewer’s yeast or regular yeast!).

How to Make Crispy Italian Tofu

Prepare the tofu

1. Prep the tofu. We recommend pressing the tofu for 45 minutes to 1 hour using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. Once the tofu has been pressed, cut it into about 1-inch cubes and set aside.
2. Season the tofu. In a medium-sized sealable bag or container, add the remaining ingredients and whisk (or shake) until combined and all the clumps are removed. Add the tofu, seal the bag and give it a good shake until the tofu is fully coated. 

Cooking Options

• Air Fryer: Arrange the tofu in a single layer in your air fryer basket. You may need to do 2 batches depending on the size of your basket. Air fry at 400F for 20 to 25 minutes, tossing halfway through. Remove the tofu from the oven and cool before serving to allow it to fully crisp up. 

Oven: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. We personally have the best results with a silicone baking mat for this recipe. Spread the tofu on the baking sheet in a single layer and bake for 35-45 minutes (we do 40 minutes), or until the tofu is golden and crispy.

Serving Suggestions

This crispy tofu is as flexible as it gets! We like to add it to vegan bowls and balance it with:

• A hearty base: think rice, risotto, pasta or mashed potatoes
• Veggies: try raw, cooked, or both! 
• Dressing: Italian dressing or Vegan Green Goddess Dressing are good
• Additional toppings: Vegan Parmesan, fresh herbs, or red pepper flakes!

Storage Instructions

This Crispy Italian Tofu is best and at its most crispiest when served hot and fresh. However, leftovers can be kept for up to 1 week in an airtight container in the refrigerator. 

To make it crispy again, reheat in the air fryer at 350F for 5 to 10 minutes.

More Easy Tofu Recipes You May Enjoy:

Gluten Free

Easy Lemongrass Tofu

Gluten Free

Sheet Pan Tofu Taco Meat

Appetizers and Sides

Grilled BBQ Tofu (Stovetop Option!)

Gluten Free

Lemon Pepper Tofu Sheet Pan Dinner

Crispy Italian Tofu Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

This Italian Tofu is crispy, packed with flavor and so easy to make! Cook it in the air fryer or oven and enjoy it in meals throughout the week for a simple, versatile plant-based protein option.

---

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1 tablespoon red wine vinegar
• 2 tablespoons tamari or soy sauce
• 1 tablespoon olive oil
• ¼ teaspoon red pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1/4 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ tablespoon Italian seasoning
• 1 1/2 tablespoons cornstarch
• ½ tablespoon nutritional yeast

Cook Mode Prevent your screen from going dark

---

Instructions

1. Drain and press your tofu for 45 minutes to 1 hour. Learn how to press tofu here. Once the tofu has been pressed, cut it into about 1-inch cubes and set it aside.
2. In a medium-sized sealable bag or container, add in the remainder of the ingredients besides the tofu and whisk until combined and all of the clumps are removed.
3. Add in the tofu, seal the bag (or container) and give it a good shake to fully coat the tofu.
4. Air Fryer: Arrange the tofu in a single layer in the basket of your air fryer (you may need to do 2 batches depending on the size of your basket). Air fry at 400°F for 20 to 25 minutes, tossing halfway through. Remove the tofu from the oven and cool before serving to allow it to fully crisp up.
5. Oven: Preheat the oven to 425°F, and line a baking sheet with a silicone mat. We have had the best results with a silicone mat for this recipe. Parchment paper can be used but it may stick. Evenly distribute the tofu onto the baking sheet in a single layer and place it into the oven for 35-45 minutes, or until golden and crispy. The longer it bakes, the crispier it will get, but it will also have a more “charred” taste when you get closer to 45 minutes. We bake ours for 40. Remove the tofu from the oven and cool before serving to allow it to fully crisp up.

Notes

• This tofu is best when served the day of making it. If you are going to eat it at a later date, store it in an airtight container in the refrigerator for up to 1 week. To rewarm, we suggest toasting or air frying it until crisped up.
• Add any additional seasonings of your choice, have fun with it!

• Prep Time: 1 hour 5 minutes
• Cook Time: 25 minutes
• Category: Entree
• Method: Air Fryer

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Crispy Italian Tofu (Oven-Baked or Air Fryer!) appeared first on Sweet Simple Vegan.

When it comes to our favorite vegan eggplant recipes, these eggplant meatballs are easily in the top five! They’re a hearty, savory flavor explosion and a must-make recipe for weeknights, family dinners, or even entertaining during the holidays. 

If you love our Vegan Eggplant Rollatini and Vegan Eggplant Parmesan, this eggplant meatball recipe is guaranteed to be a hit! 

Ingredients You’ll Need 

• Chia seeds: Acts as an egg replacer and helps to bind the vegan meatball mixture together. If desired, you can replace the chia seeds with an equal amount of ground flaxseeds to make a flax egg.
• Aromatics: A simple combination of white onion, celery, and a few cloves of fresh garlic create a flavorful base for the meatballs and infuse so much flavor! 
• Eggplant: We used an Italian eggplant to make these meatballs. Italian eggplants are typically a bit smaller and denser than other varieties, making them perfect for chewy vegetarian meatballs! If you have one large eggplant, start with half and increase as needed to achieve the right texture.
• Garbanzo beans: Adds protein and addition texture to the meatballs that makes them extra hearty. We used canned chickpeas to make this recipe as quick as possible, but feel free to cook chickpeas from dry (you’ll need 1 cup). 
• Panko breadcrumbs: We prefer panko breadcrumbs in these vegan eggplant meatballs because they have a lighter, more airy texture that creates more tender, juicy meatballs. With that being said, regular breadcrumbs are the next best option. 
• Fresh herbs: Fresh parsley and fresh basil leaves add fresh Italian flavor that brings these meatballs ot life! We highly recommend using fresh herbs! 
• Nutritional yeast: Adds a natural cheesiness and umami flavor that adds depth of flavor to the meatballs. If you’re buying nutritional yeast for the first time, look near the other spices in the grocery store. 
• Spices: You’ll need a simple blend of salt, dried oregano, and freshly ground black pepper to round out the flavor in the nutritional yeast and fresh herbs. Feel free to swap the dried oregano with an Italian seasoning, if needed.

Equipment Needed

• Small bowl
• Large bowls (2) 
• 2-3 large baking sheets
• Parchment paper or silicone baking mats
• Spatula
• Medium pan
• Food processor
• 1-2 tablespoon cookie scoop

How to Make Eggplant Meatballs

1. Prepare the chia egg. Combine the chia seeds with 3 tablespoons of water in a small bowl. Set aside for about 15 minutes until the chia egg thickens. 
2. Preheat and prep. Preheat a convection oven to 375°F or 400°F if using a conventional oven. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
3. Sauté the aromatics. Heat about 2 tablespoons of oil in a medium pan over medium heat. Once heated, add the onions and celery and cook until translucent, about 3-5 minutes. Add the garlic and cook for another minute, stirring frequently. 
4. Sauté the eggplant. In the same pan, add the diced eggplant and cook, stirring often, until the eggplant is soft and has reduced by about half, about 8 to 10 minutes. Add additional oil if needed to prevent burning or sticking. 
5. Combine the veggies and garbanzo beans. Remove the pan from heat and add the garbanzo beans. Mix until everything is uniform.
6. Process in batches. Transfer half of the eggplant mixture to a large cup food processor and pulse until chopped and uniform (be careful not to puree!). Once chopped, transfer the mixture to a large bowl and repeat the process with the remaining mixture. 
7. Make the meatball mixture. Add the chia egg, breadcrumbs, fresh herbs, spices, and optional liquid smoke to the bowl with the pulsed eggplant mixture. Using a spatula or clean hands, mix until well combined and uniform. Taste and add additional salt as needed.
8. Form the meatballs. Using a cookie scooper, scoop the meatball mixture into uniform-sized meatballs (we make ours about 1.5 tablespoons large). Place them on the lined baking sheet as you go, leaving 1/2-1 inch of space between each. We yielded 34 meatballs that were about 1 inch in diameter. 
9. Bake. Transfer the baking sheets to the oven and bake until the eggplant meatballs are firm and golden brown, about 24-30 minutes. 
10. Serve. Allow the vegetarian eggplant meatballs to cool directly on the baking sheet for a few minutes, then serve as desired. Enjoy! 

Serving Suggestions 

In addition to making the perfect bowl of spaghetti and meatballs, these meatless meatballs can be used for so much more! 

We personally love using them to make our Classic Vegan Meatball Sub Sandwich with Homemade Marinara Sauce, Vegan Parmesan Cheese, and Caramelized Onions. 

They can also be used to make Vegan Meatball Mozzarella Hot Pockets, chop them up and sprinkle them on a Veggie Pizza or French Bread Pizza, or add them to your favorite pasta like our Instant Pot Pizza Pasta for a fun twist! You can even serve them as is drizzled with your favorite tomato sauce and a side of crusty bread. YUM.

Recipe FAQs

Storage and Freezing Instructions

Leftover homemade meatballs will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. 

To refrigerate, allow the meatballs to cool completely to room temperature, then layer in an airtight container. Seal tightly, then store in the refrigerator until ready to reheat and serve. 

To freeze, let the meatballs cool completely, then place the baking sheet in the freezer. Allow the meatballs to freeze for 1-2 hours, or until frozen solid. 

Once frozen, transfer the meatballs to a freezer-safe bag or freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in a convection oven.  

More Delicious Eggplant Recipes You May Enjoy:

Dinner

Vegan Eggplant Parmesan

Dinner

Easy Vegan Eggplant Rollatini (Gluten-Free with Oil-Free Option)

Breakfast

Vegan Eggplant Shakshuka w/ Tofu Scramble

Gluten Free

Eggplant & Tofu Stir-Fry (Oil & Gluten-free)

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Vegan Eggplant Meatballs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

• Author: Sweet Simple Vegan
• Total Time: 55 minutes
• Yield: 34 meatballs
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Learn how easy it is to make delicious Vegan Eggplant Meatballs from scratch! Serve as classic spaghetti and meatballs, or add them to your favorite hoagie and make an epic Vegan Meatball Sub. All you need is 10 simple ingredients, plus spices!

---

Ingredients

• 1 tablespoon chia seeds (or flaxseed meal)
• 3 tablespoons water
• Oil, for cooking
• 1 cup white onion, finely diced
• 1/2 cup celery, finely diced
• 3 cloves garlic, finely minced
• 1 unpeeled Italian eggplant, diced
• 1 cup cooked garbanzo beans 
• 2 cups panko breadcrumbs
• 1/3 cup finely chopped parsley, packed
• 1/4 cup finely chopped basil, packed
• 1/4 cup nutritional yeast
• Optional: 2 teaspoons liquid smoke
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chia egg. Combine the chia seeds with 3 tablespoons of water in a small bowl. Set aside for about 15 minutes until the chia egg thickens. 
2. Preheat and prep. Preheat a convection oven to 375°F or 400°F if using a conventional oven. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
3. Sauté the aromatics. Heat about 2 tablespoons of oil in a medium pan over medium heat. Once heated, add the onions and celery, and cook until the onions are translucent, about 3-5 minutes. Add the garlic and cook for another minute, stirring frequently. 
4. Sauté the eggplant. In the same pan, add the diced eggplant and cook, stirring often, until the eggplant is soft and has reduced by about half, about 8 to 10 minutes. Add additional oil if needed to prevent burning or sticking. 
5. Combine the veggies and garbanzo beans. Remove the pan from heat and add the garbanzo beans. Mix until everything is uniform.
6. Process in batches. Transfer half of the eggplant mixture to a large cup food processor and pulse until chopped and uniform (be careful not to puree!). Once chopped, transfer the mixture to a large bowl and repeat the process with the remaining mixture. 
7. Make the meatball mixture. Add the chia egg, breadcrumbs, fresh herbs, spices, and optional liquid smoke to the bowl with the pulsed eggplant mixture. Using a spatula or clean hands, mix until well combined and uniform. Taste and add additional salt as needed.
8. Form the meatballs. Using a cookie scooper, scoop the meatball mixture into uniform-sized meatballs (we make ours about 1.5 tablespoons large). Place them on the lined baking sheet as you go, leaving 1/2-1 inch of space between each. We yielded 34 meatballs that were about 1 inch in diameter. 
9. Bake. Transfer the baking sheets to the oven and bake until the eggplant meatballs are firm and golden brown, about 24-30 minutes. 
10. Serve. Allow the vegetarian eggplant meatballs to cool directly on the baking sheet for a few minutes, then serve as desired. Enjoy! 

Notes

• Gluten-free: This can be made gluten-free with gluten-free breadcrumbs. 
• Oil: You can cook the vegetables with water instead of oil if desired.
• Storage: Leftovers will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
  • To refrigerate, cool completely and then layer in an airtight container. Seal tightly, then store in the refrigerator until ready to reheat and serve.
  • To freeze, cool completely, then place the baking sheet in the freezer. Allow the meatballs to freeze for 1-2 hours, or until frozen solid. Once frozen, transfer the meatballs to a freezer-safe bag or freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in a convection oven.
• We have also tested this recipe in an air fryer and stovetop and found that the oven yields the best results. We prefer to use a convection oven for these, but they still work well if you have a regular oven! 

• Prep Time: 25 mins
• Cook Time: 30 mins
• Category: Entree
• Method: Oven

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Eggplant Meatballs appeared first on Sweet Simple Vegan.

If you’re looking for a healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.

When browsing our Vegan Soup Recipes, we couldn’t believe we hadn’t yet shared our recipe for the best Roasted Red Pepper Tomato Soup. 

It’s one of our favorite creamy soups to make during the late summer and fall season when bell peppers are at their peak. Plus, we’ll teach you 3 easy ways to roast bell peppers at home for the best, smoky-sweet flavor! 

If you love our Roasted Red Pepper Pasta Sauce, you’ll love this Roasted Red Pepper Soup! 

Ingredients You’ll Need 

• Bell peppers: Roasted red peppers add a sweet, smoky flavor to this twist on a classic tomato soup. If you’re out of red bell peppers, you can also use yellow or orange peppers, but red peppers are the sweetest.
• Aromatics: Combining onion, carrot, celery, red pepper flakes, and garlic creates a flavorful foundation for this soup. As always, fresh is best! 
• Tomato paste: Adds a rich, concentrated tomato flavor that enhances the overall flavor and color of the soup. 
• Crushed tomatoes: Adds additional tomato flavor and helps create a soup with a nice, thick consistency. If you’d like to use fresh tomatoes from your summer garden, make your own Crushed Tomatoes from Scratch!
• Broth: We like to use our Easy Vegetable Broth in this soup, but you can also use a Vegan Chicken Broth for a more savory, umami flavor. 
• Coconut milk: Non-vegan tomato soups are often rich and creamy with a splash of heavy cream. We’re swapping the dairy cream for full-fat coconut milk for an identical rich creaminess.
• Sugar: It’s optional, but a small pinch of cane sugar can help balance the soup’s acidic flavors and enhance the peppers’ and carrots’ natural sweetness. 
• Fresh basil: Adds a natural freshness and pop of color that balances the rich flavors in the soup. 

The full ingredient measurements are at the bottom of the post in the recipe card.

How to Roast Red Peppers

When it comes to roasting your own peppers at home, there are 3 options: roasting in the oven, roasting in a hot skillet, or placing directly over an open flame on the stovetop. 

To roast the peppers in the oven, follow our Easy Tutorial on How to Roast Red Peppers in the Oven. 

To roast in a hot pan, preheat a grill pan or cast-iron skillet over medium heat. Once hot, add the peppers and cook, turning often, until the peppers blacken, blister, and are charred on all sides. 

Lastly, if roasting directly over an open flame, light a gas flame. Next, place the red bell peppers directly over the flame, turning often, until blackened, blistered, and charred on all sides. 

Remove the peppers from the heat, then place them into a large bowl, covering it with a lid, towel, or foil. 

Set the peppers aside to steam for 10 minutes.

Uncover the peppers, then using your hands, peel off the loose skin and discard along with the stems, seeds, and membranes. Roughly chop and set aside. 

How to Make Roasted Red Pepper Tomato Soup

1. Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally. 
2. Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color. 
3. Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes. 
4. Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
5. Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy! 

Serving Suggestions 

Just like a classic bowl of Vegan Tomato Soup, this Roasted Red Pepper Tomato Soup is the perfect appetizer, starter, or main dish. It’s one of our favorites to make during winter when we’re craving a comforting bowl of warm soup.

We love enjoying it alongside simple sides, such as a Vegan Grilled Cheese Sandwich, Brussels Sprouts Caesar Salad, Grilled Romaine Lettuce, or a hearty slice of Homemade Focaccia.

Storage Instructions

Leftover soup will keep for up to 5 days in an airtight container in the refrigerator, or 3 months in the freezer. Before storing, allow the soup to cool completely to room temperature. 

If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy.

More Vegan Soup Recipes You May Enjoy:

Dinner

Easy Vegan Potato Leek Soup

Gluten Free

30-Minute Vegan Tortilla Soup

Appetizers and Sides

Easy 6-Ingredient Tomato Soup (Vegan & Oil-free)

30 Minute Meals

Healthy Cabbage Soup 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Roasted Red Pepper Tomato Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 5 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

If you’re looking for healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.

---

Ingredients

• 2 red bell peppers
• 1 medium onion, diced
• 1 carrot, diced 
• 1 rib celery, diced
• ¼ teaspoon red pepper flakes
• 6 cloves garlic, peeled and minced
• ¼ cup tomato paste
• 1 28-ounce can of crushed or peeled tomatoes in juices
• 3 cups vegetable broth
• 1 14-ounce can of coconut milk
• ½ teaspoon sugar (optional)
• 1/4 cup fresh basil, finely chopped 
• Salt and pepper, to taste

Equipment

• Large bowl with lid (or towel/foil for covering)
• Cutting board
• Sharp kitchen knife
• Large pot
• Spatula
• Immersion blender or high-speed blender

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast red peppers. To roast them in the oven, check out this post. For stovetop roasting, preheat a grill pan or cast-iron skillet over medium heat if using or light a gas flame. Place the red bell peppers directly over the flame (or in the hot pan), turning often, until they blacken, blister, and are charred on all sides. Remove the peppers from heat, then place them into a large bowl, covering it with a lid, towel, or foil. Set aside to steam for 10 minutes. Uncover the peppers and use your hands to peel off the loose skin. Discard those, along with the stems, seeds, and membranes. Roughly chop and set aside.
2. Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally. 
3. Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color. 
4. Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes. 
5. Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
6. Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Reheat as needed, and serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy! 

Notes

• Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator.
• Freezing: Store for 3 months in the freezer in an airtight container. If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy again.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop

The post Roasted Red Pepper Tomato Soup appeared first on Sweet Simple Vegan.

This Vegan Smashed Potato Salad is the perfect side dish for your summer get-together! Fluffy smashed potatoes made golden and crispy in the oven, then tossed in a simple vegan potato salad dressing until rich and creamy. 

When you think of Yukon gold potato recipes, you likely think of the classics like Vegan Potatoes Au Gratin, Vegan Mashed Potatoes, Vegan Potato Leek Soup, Vegan Breakfast Hash, etc.

But imagine a Classic Potato Salad combined with crispy smashed potatoes….golden potatoes, herby dressing, and crisp aromatics combined to make a potato salad that trumps our traditional potato salad! 

Bring this hearty salad to family gatherings, potlucks, summer BBQs, and more. No one will miss the traditional hard-boiled eggs version!

Ingredients You’ll Need 

For the Salad:

• Potatoes: If you’ve made our Garlic Smashed Potatoes or Smashed Yukon Gold Potatoes with Chimichurri, you know our favorite potatoes to use are Yukon gold potatoes. They’re more creamy than Russet or Red potatoes, making them ideal for smashing! 
• Oil or butter: Used to roast the potatoes until golden and crispy. Avocado oil, olive oil, and melted vegan butter are all great choices. 
• Garlic: Freshly minced garlic helps infuse the potatoes with garlic, enhancing the overall flavor of the dish. 
• Celery: Adds a refreshing, crunchy component to the potato salad. 
• Red onion: Raw onion adds a sharp, tangy flavor and pop of color. Green onion is a good substitute if desired! 
• Bell pepper: Like the celery, freshly diced bell peppers add freshness and a sweet, crisp component that balances the rich, creamy potatoes. We love to use red bell peppers, but orange or yellow peppers are great, too! 
• Fresh herbs: Fresh parsley, dill, and chives add freshness and flavor that brings the smashed potato salad recipe to life! 

For the Creamy Dressing:

• Vegan mayonnaise: The creamy base of the potato salad dressing. Opt for your favorite store-bought or homemade vegan mayonnaise! 
• Garlic powder: Adds a subtle garlicky flavor that enhances the garlic butter in the smashed potatoes. 
• Apple cider vinegar: Adds a tanginess that balances the richness in the mayonnaise and keeps the salad light! 
• Mustard: Adds a tangy kick and slightly spicy flavor. We recommend Whole Grain Dijon or German Mustard! 

How to Make Vegan Smashed Potato Salad

1. Boil the potatoes until fork tender. Add the potatoes to a large pot and cover with cold water. Place on the stovetop over medium heat and bring to a boil. Once boiling, add in a generous pinch of salt, then cook the potatoes for 15-20 minutes, or until tender and easily pierced with a fork. 
2. Preheat the oven. While the potatoes boil, preheat the oven to 450°F and lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. 
3. Make the garlic butter. In a small bowl, mix the oil/butter, garlic, remaining 1/2 teaspoon of salt, and black pepper until uniform. Set aside. 
4. Smash the potatoes. Once the boiled potatoes are fork-tender, drain and spread evenly on the prepared baking sheet. Using a drinking cup, measuring cup, or potato masher, press down on the potatoes slowly to “smash” them until they are about 1/2-inch thick. Be sure to press down on them slowly so that they don’t break! 
5. Drizzle with garlic butter.  Evenly distribute the butter/oil mixture onto the potatoes. Do your best to cover the whole surface of each potato.
6. Bake until golden and crispy. Transfer the baking tray to the oven and bake until golden brown and crispy, about 20 minutes!
7. Make the potato salad dressing. As the potatoes bake, make the dressing. In a large bowl, combine the vegan mayonnaise, garlic powder, apple cider vinegar, mustard, and salt and black pepper to taste.  
8. Combine the salad ingredients. Once the potatoes are finished, add the smashed potatoes, celery, red onion, bell pepper, pickles, and herbs to the large bowl with the dressing. Mix until evenly coated. 
9. Season and serve. Adjust the seasonings to taste and enjoy as desired!

Storage Instructions

​This potato salad will keep in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended. 

Quick Tips

• Cooking time will vary based on the size of your potatoes. We recommend checking on the potatoes after 10 minutes of boiling and continuing every few minutes as needed. Pierce the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance. 
• Smash the potatoes slowly! ​Pressing down on the potatoes slowly helps to prevent them from breaking. 
• When possible, allow the flavors to marinate before serving. If you have the time, we recommend allowing the potato salad ingredients to marinate together for about 1 hour. This will allow all of the flavors to marry and enhance the overall flavor! 

More Summer Side Dish Recipes You May Enjoy:

Appetizers and Sides

Classic Vegan Macaroni Salad

Salad

Vegan Pasta Salad

Appetizers and Sides

Vegan Quinoa Salad

30 Minute Meals

Grilled Vegetable Salad

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Vegan Smashed Potato Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 6-8 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Vegan Smashed Potato Salad is the perfect side dish for your summer get together! Fluffy smashed potatoes made golden and crispy in the oven, then tossed in a simple vegan potato salad dressing until rich and creamy.

---

Ingredients

Smashed Potatoes

• 2 pounds small Yukon gold potatoes
• 6 tablespoons olive oil, avocado oil, or melted vegan butter
• 6 cloves garlic, finely minced
• 1 tablespoon + 1/2 teaspoon salt (or as desired)
• 1/4 teaspoon freshly ground black pepper (or as desired)

Additional Salad Ingredients

• 2 stalks celery, diced small
• ½ large red onion, finely minced
• 1 bell pepper, finely diced
• 6–8 baby cornichons (or pickle of choice), finely diced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped

Dressing

• 1/3 cup vegan mayonnaise
• 1/4 teaspoon garlic powder
• 2 tablespoons organic apple cider vinegar
• 2 tablespoons whole-grain Dijon mustard or German mustard
• Salt and black pepper, to taste

Equipment

• Large pot
• Colander
• Large baking sheet
• Parchment paper or silicone baking mat (optional)
• Small bowl
• Drinking cup, measuring cup, or potato masher (for smashing potatoes)
• Spatula
• Large mixing bowl

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil the potatoes until fork tender. Add the potatoes to a large pot and cover with cold water. Place on the stovetop over medium heat and bring to a boil. Once boiling, add in a generous pinch of salt, then cook the potatoes for 15-20 minutes, or until tender and easily pierced with a fork. 
2. Preheat the oven. While the potatoes boil, preheat the oven to 450°F and lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. 
3. Make the garlic butter. In a small bowl, mix the oil/butter, garlic, remaining 1/2 teaspoon of salt, and black pepper until uniform. Set aside. 
4. Smash the potatoes. Once the boiled potatoes are fork-tender, drain and spread evenly on the prepared baking sheet. Using a drinking cup, measuring cup, or potato masher, press down on the potatoes slowly to “smash” them until they are about 1/2-inch thick. Be sure to press down on them slowly so that they don’t break!
5. Drizzle with garlic butter. Evenly distribute the butter/oil mixture onto the potatoes. Do your best to cover the whole surface of each potato.
6. Bake until golden and crispy. Transfer the baking tray to the oven and bake until golden brown and crispy, about 20 minutes!
7. Make the potato salad dressing. As the potatoes bake, make the dressing. In a large bowl, combine the vegan mayonnaise, garlic powder, apple cider vinegar, mustard, and salt and black pepper to taste.  
8. Combine the salad ingredients. Once the potatoes are finished, add the smashed potatoes, celery, red onion, bell pepper, pickles, and herbs to the large bowl with the dressing. Mix until evenly coated. 
9. Season and serve. Adjust the seasonings to taste and enjoy as desired!

Notes

• Storage:​ This potato salad will keep in an airtight container in the refrigerator for up to 5 days.
• Freezing is not recommended. 
• Cooking time will vary based on the size of your potatoes. We recommend checking on the potatoes after 10 minutes of boiling and continuing every few minutes as needed. Pierce the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance. 
• Smash the potatoes slowly! ​Pressing down on the potatoes slowly helps to prevent them from breaking. 
• When possible, allow the flavors to marinate before serving. If you have the time, we recommend allowing the potato salad ingredients to marinate together for about 1 hour. This will allow all of the flavors to marry and enhance the overall flavor!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Salad, Sides
• Method: Stovetop / Oven

The post Vegan Smashed Potato Salad appeared first on Sweet Simple Vegan.