Caramelized Lemon White Beans

These Caramelized Lemon White Beans are full of zesty flavor and easily made into a hearty vegan main meal! Slightly sweet with notes of garlic and citrus, this is a perfect springtime dinner!

spoon and bread next to a plate of white beans and asaparagus

Beans are one of my favorite plant protein sources – they’re hearty and easily adaptable to so many dinners. While cooking beans from dry is certainly the more sustainable route, having canned beans on hand does save a lot of time and is perfect for those “emergency” weeknight meals when you need something on the table, fast. Today’s recipe for Caramelized Lemon White Beans is a show-stopping way to deliver plant protein and tons of flavor in just 20 minutes.

bowl of lemons on a brick table next to a tree

In today’s recipe we’re caramelizing lemon alongside onion and garlic to build a very aromatic flavor base. Before we get into that though, here is a quick reference point of how to make the caramelized lemon slices featured above.

How to Caramelize Lemon Slices

  1. Place the lemon on its side and slice very thinly into coins. To avoid an overly bitter final product, you ideally want the piece to be 1/4 of an inch thick (or thinner). Too thin and you’ll risk the slices falling apart, which is not a huge deal, but aesthetically not as lovely.
  2. Once sliced, remove any seeds.
  3. Add lemon slices to a pot with a few TBS of warmed oil. Let cook for 2-3 minutes per side, until edges become deeply browned/slightly black. The centers will shrivel a bit, this is OK. We’re drawing the natural sugars out of the fruit.
  4. Remove from heat and serve alongside any matter of meals. These also make an excellent cocktail garnish!
marble table with plate of caramelized lemon white beans

Ingredients & Possible Substitutions

I used standard Great Northern beans for this dish, but any kind of white bean (like a cannellini bean, navy bean, chick pea, or even black-eyed pea) can be substituted.

I originally wanted to use broccolini for this recipe but the grocery store was out when I went shopping to recipe test. Thankfully, asparagus is a great pairing with lemon and really brings a “spring” element here. Broccolini or broccoli rabe would be a nice component in place of asparagus.

Parsley lends a nice herbal note when finishing his dish, but fresh basil (as pictured) is a perfect substitute if that’s what you have available.

hand holding a plate of caramelized lemon white beans and asaparagus

Other White Bean Dinner Recipes

Cozy Braised White Beans with Garlic and Rosemary

Pesto White Bean Salad

Rosemary White Bean Dip

Favorite Chickpea Dinners

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spoon and bread next to a plate of white beans and asaparagus

Caramelized Lemon White Beans

★★★★★

5 from 3 reviews
  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

These Caramelized Lemon White Beans are full of zesty flavor and easily made into a hearty vegan main meal! Slightly sweet with notes of garlic and citrus, they’re a great addition to your weekday dinner rotation.

Ingredients

Units Scale
  • 2 TBS olive oil
  • 1/2 of a medium/large yellow onion, sliced into thin half moons
  • Salt and pepper
  • 1/2 of a large lemon, sliced into very thin rounds
  • 4 cloves of garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1 lb of asparagus or broccolini, sliced into 2-inch pieces
  • 3 cups of cooked white beans (two rinsed cans)
  • 1–2 cups water
  • 1/4 cup parsley
  • Cashew parmesan, to serve

Instructions

  1. Add a pot to the stove over medium heat. Add olive oil. Once shimmering, add onion, 1/2 tsp salt, a few twists of pepper, and lemon slices. Let cook for about 5 minutes, until soft. Lemon slices should take on some color.
  2. Add garlic and red pepper flakes and cook 1-2 minutes more, stirring to prevent burning.
  3. Add asparagus (or broccolini), white beans, and a cup or two of water. Bring entire mixture to a simmer and cook for about 5 minutes, until vegetables are bright green but not soggy. If you have thicker pieces they may take longer to cook. Add parsley and remove from heat.
  4. Serve warm with cashew parmesan, fresh herbs, and toasted bread for a heartier meal.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: One sixth of recipe
  • Calories: 246.8 calories
  • Sugar: 2.3 grams
  • Sodium: 404.6
  • Fat: 5.1 grams
  • Saturated Fat: 0.8 grams
  • Unsaturated Fat: 4.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 38.1 grams
  • Fiber: 11 grams
  • Protein: 14.8 grams
  • Cholesterol: 0 milligrams

Keywords: white beans, lemon

Asparagus Ricotta Galette

Make this Asparagus Ricotta Galette for your next brunch – it’s the perfect recipe to celebrate spring! Layered with a flavorful vegan ricotta and topped with savory herbs and roasted asparagus, it’s elegant, light, and festive. 

overhead shot of a vegan asparagus ricotta galette on a wooden board

Details for This Vegan Asparagus Ricotta Galette

Asparagus, peas, lemon, and ricotta all come together in spring as a verdant and fresh counterpart to more heavy winter fare. The flavors complement each other beautifully, but finding a perfect plant-based ricotta is not typically easy.

This recipe is more of a “stand out” dish – something I thought would be perfect for spring celebrations that looks like it takes quite a bit more effort than it does. 

The ricotta itself is something that can be used in a variety of contexts, too! It would be perfect on a pizza, in a pasta, or spread on seedy crackers. 

food processor with vegan tofu ricotta

How to Make Vegan Ricotta Cheese with Tofu

By adding a lot of other flavors, we’re able to make this recipe not taste like tofu at all. Not that tofu really has a taste, but you know what I mean.

In a food processor, first add ½ of a block (about 7 oz) of firm tofu, not drained. While we normally press tofu to eliminate water (and therefore more easily absorb other flavors) the extra water here really helps the consistency of our ricotta. 

Next, add 2 TBS of nutritional yeast (if you have it), ¼ cup plain hummus, a pinch of salt, 1 TBS olive oil, ½ cup mixed fresh herbs (I like a mix of basil and parsley), and the juice from ½ of a lemon.

Run the processor until fully combined. Add a splash of water to help things along if needed, scraping down the sides a bit to ensure all herbs are blended.

 If you don’t have a food processor, feel free to chop the herbs by hand and mix everything in a large bowl. It won’t be as smooth but will still work! Your goal is to have as cohesive a mixture as possible. I have not tried making this in a blender but I could see that being just fine, 

Ways to Customize this Recipe

  • Store-bought crust is certainly a way to speed this recipe up – there is nothing wrong with subbing one in! Both pie crust and puff pastry fit the bill. 
  • If you do not have hummus, tahini can work as a substitute. You may want to add a bit of garlic or some additional seasoning to the ricotta to make up for this, as tahini on its own can have a pretty strong flavor depending on the brand. 
unbaked asparagus ricotta galette

Serving Suggestions

As mentioned above, this asparagus ricotta galette really makes sense to bring to a spring party or holiday gathering. However it’s really a nice option for any kind of brunch party.

To round this out and make a full meal, pair it with an arugula salad. 

More Shareable Asparagus and Pea Recipes for Spring 

Asparagus Barley Risotto

Crispy Orzo with Peas

Turmeric Cauliflower and Peas

Other Uses for Tofu Ricotta 

You’ll notice that this recipe only calls for ½ of a block of tofu. This is a bit of an awkward amount so feel free to use an entire block when processing and double the quantities of everything else in the dish! Vegan ricotta can be delicious when pair with:

side view of vegan asparagus ricotta galette
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overhead shot of a vegan asparagus ricotta galette on a wooden board

Vegan Asparagus Ricotta Galette

★★★★★

5 from 1 review
  • Author: Emily
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegan
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Description

Make this Asparagus Ricotta Galette for your next brunch – it’s the perfect recipe to celebrate spring! Layered with a flavorful vegan ricotta and topped with savory herbs and roasted asparagus, it’s elegant, light, and festive. 

Ingredients

Units Scale

For crust (feel free to use one thawed store-bought crust in place of making your own):

  • 1/2 tsp apple cider vinegar
  • 1/4 cup ice water
  • 1 1/3 cups all purpose or spelt flour (167 g)
  • 1/2 tsp sea salt
  • 1/2 cup vegan butter, like Miyokos

For vegan ricotta:

  • 1/2 (7 oz) from one block of tofu, not pressed (see recipe notes for ideas for rest of block)
  • 2 TBS nutritional yeast (optional)
  • 1/4 cup plain hummus
  • 1/2 tsp sea salt
  • 1 TBS extra virgin olive oil
  • 1/2 cup fresh parsley or basil
  • Juice from 1/2 lemon

For rest of galette:

  • 1 lb asparagus
  • Flaky salt and pepper
  • 1/2 cup peas, fresh or frozen
  • Fennel fronds, mint, parsley, and/or basil to garnish

Instructions

  1. If making your own crust, mix ice water and apple cider vinegar in a shallow bowl (no need to be incredibly specific with the water measurements as you won’t be using all of it). If you’re using a store-bought crust, skip to step 4.
  2. Combine flour and salt in a large bowl. If you have a wide-edge grater, grate the butter over the flour. This is my favorite way! If you don’t have one, simply add in cubes of butter and slice through them with a pair of knives to create pea-sized pieces. Your goal is to fully coat the butter in flour so the entire mixture looks like rough sand.
  3. Add water to the flour mixture 1 TBS at a time, to bring the mixture together. Try not to over-mix or add too much water as this will make your crust tough and hard to work with. I normally use 5-6 TBS of water to make a recognizable dough. Turn it over with your hands a few times and shape into a small rectangle. Add back into the bowl, cover with a towel, and let rest in the fridge while you make the other portions of this recipe. While you’re adding this to the fridge, try to make some space in there for a sheet tray for later (Step 7).
  4. To make vegan ricotta, combine tofu, nutritional yeast (if you have it), hummus, salt, olive oil, fresh herbs, and lemon juice in a food processor. Run until fully combined. Add a splash of water to help things along if needed, scraping down the sides a bit to ensure all herbs are blended. If you don’t have a food processor, feel free to chop the herbs by hand and mix everything in a large bowl. It won’t be as smooth but will still work! Your goal is to have as cohesive a mixture as possible. Set aside.
  5. Line a sheet pan with parchment or a baking mat. Remove the crust from the fridge and roll out into a large rectangle and spread ricotta over top, leaving about a 2 inch gap around the edges.
  6. If your asparagus spears are pretty thick (pretty thick would be about the thickness of a marker), slice them in half lengthwise. Pencil-sized asparagus can be left alone.  If the ends are tough and woody, trim them off to compost. Place asparagus on top of the ricotta mixture side-by-side, pretty close together. If you have any extra, coat them in olive oil with a pinch of salt and roast them on another tray in the oven for a bonus snack!
  7. Fold exterior edges of the crust over the asparagus spears, tucking them in. Drizzle the edges with a bit of olive oil and a few twists of black pepper.  If you have flaky salt, you can add some now or later. If you have the room, place your prepared galette in the fridge to chill right before baking. Extra-cold pastry will puff really nicely in the oven.
  8. Preheat the oven to 400 degrees F. Once hot, remove the galette and cook on the center rack for 30-40 minutes. Rotate the pan halfway through to ensure even browning.
  9. Once golden brown, remove the galette from the oven and carefully slide onto a cooling rack. If using frozen, defrost peas now. When ready to serve, top the galette with peas and as many fresh herbs as you’d like. This is best eaten a day or two after it’s made but will last in the fridge for 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: One eighth of recipe
  • Calories: 247.6 calories
  • Sugar: 2 grams
  • Sodium: 405.7 milligrams
  • Fat: 14.1 grams
  • Saturated Fat: 8.6 grams
  • Unsaturated Fat: 5.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 22.9 grams
  • Fiber: 3.6 grams
  • Protein: 8.6 grams
  • Cholesterol: 0 milligrams

Keywords: asparagus, galette, ricotta

Broccoli Cheddar Soup

This recipe for Cozy Vegan Broccoli Cheddar Soup is full of vegetables and perfect for a weeknight! Inspired by Panera, this will be a family favorite.

bowl of vegan broccoli cheddar soup topped with pretzels

Most people I know associate Broccoli Cheddar Soup with the fast casual restaurant chain Panera. They are particularly known for their soups served in bread bowls, with this being the most recognizable. This was never my favorite lunch offering there growing up (I normally went for the Cinnamon Crunch bagels), I could always see the appeal.

How can you make broccoli cheddar soup without real cheese?

Nutritional yeast works well as a substitute to contribute a “cheesy” flavor that is rich in umami. Typically I do not recommend blending potatoes as they can become “gluey.” This is why you never want to use a blender when making mashed potatoes.

However, in this recipe, a bit of blending works well because the texture is actually reminiscent of melted cheese. It all contributes to a comforting, richly textured final product. Onions, garlic, and dried herbs help round out the rest of the flavors.

Ingredients for This Recipe

  • Olive oil, for cooking
  • 1/2 of a yellow onion onion
  • 4 cloves of garlic, peeled and minced
  • Salt and pepper
  • 1/4 tsp dried thyme
  • 1 small head of cauliflower, made in florets (about 1 and 1/2 cups)
  • 1 medium golden potato, chopped in bite sized pieces
  • 1-2 large carrots, chopped (about 3/4 cup)
  • 4 cups low sodium vegetable broth
  • 1/2 cup plain, unsweetened nondairy milk
  • 1/2 cup nutritional yeast
  • 1 medium head broccoli, cup into florets (about 2 cups)
  • Juice from 1/2 of a lemon
  • Pretzels, to top

I’ve outlined below some possible swaps for these ingredients, since I’ve found the base recipe to be rather flexible.

side view of a white bowl of vegan broccoli cheddar soup

How to Make Vegan Broccoli Cheddar Soup

  1. Heat olive oil in a large dutch oven over medium heat. Once hot, sauté onion for 5 minutes until golden. Add garlic, 1/2 tsp sea salt, a few twists of pepper, and dried thyme. Cook for 30 seconds more, stirring frequently to insure it does not burn.
  2. Add cauliflower, potato, carrots, and broth to pot. Bring to a boil.
  3. Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes). Remove soup from pot, add to a blender, and process until creamy. Alternatively, use an immersion blender to blend.
  4. Pour smooth soup back into pot and add nondairy milk and nutritional yeast. Mix well and adjust seasonings if need be. Turn heat to low.
  5. Add broccoli. Let soup warm for 5-10 minutes more and serve hot with a squeeze of lemon juice and some pretzel pieces.

Ways to Customize this Dish

I love using frozen riced cauliflower in place of regular florets (if you can find it for a reasonable price). This eliminates a lot of the blending that takes place in the second to last stage.

Water can be substituted for vegetable broth. If you do this, I recommend using a bit more salt and herbs to carry added flavor.

Oregano or herbs de Provence work well in place of thyme here, so feel free to get creative with the seasonings you have on hand. Always remember that older dried herbs will be less flavorful, so feel free to adjust when needed.

Pretzels are optional as a topping and can be omitted or substituted for oyster crackers or crispy chickpeas.

overhead view of a bowl of soup next to a glass

More Cozy Vegan Soup Recipes

Chickpea Orzo Soup

Pesto Zuppa Toscana

Beet Carrot Ginger Soup

Miso Dumpling Soup

Vegan Pantry Chili

Easy and Creamy Tomato Soup

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bowl of vegan broccoli cheddar soup topped with pretzels

Broccoli Cheddar Soup

★★★★★

5 from 2 reviews
  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

This recipe for Cozy Vegan Broccoli Cheddar Soup is full of vegetables and perfect for a weeknight! Inspired by Panera, this will be a family favorite.

Ingredients

Units Scale
  • 3 TBS olive oil
  • 1/2 yellow onion, diced finely
  • 4 cloves of garlic, peeled and minced
  • Salt and pepper
  • 1/4 tsp dried thyme
  • 1 small head of cauliflower, made in florets (about 1 and 1/2 cups)
  • 1 medium golden potato, chopped in bite sized pieces
  • 1 large carrot, chopped (about 3/4 cup)
  • 4 cups low sodium vegetable broth
  • 1/2 cup plain, unsweetened nondairy milk
  • 1/2 cup nutritional yeast
  • 1 medium head broccoli, cup into florets (about 2 cups)
  • Juice from 1/2 of a lemon
  • Pretzels, to top

Instructions

  1. Heat olive oil in a large dutch oven over medium heat. Once hot, sauté onion for 5 minutes until golden. Add garlic, 1/2 tsp sea salt, a few twists of pepper, and dried thyme. Cook for 30 seconds more, stirring frequently to insure it does not burn.
  2. Add cauliflower, potato, carrots, and broth to pot. Bring to a boil.
  3. Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes). Remove soup from pot, add to a blender, and process until creamy. Alternatively, use an immersion blender to blend.
  4. Pour smooth soup back into pot and add nondairy milk and nutritional yeast. Mix well and adjust seasonings if need be. Turn heat to low.
  5. Add broccoli. Let soup warm for 5-10 minutes more and serve hot with a squeeze of lemon juice and some pretzel pieces.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: One sixth of recipe
  • Calories: 95.2 calories
  • Sugar: 4.3 grams
  • Sodium: 161.7 milligrams
  • Fat: 1 gram
  • Saturated Fat: 0.2 grams
  • Unsaturated Fat: 0.8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 17.6 grams
  • Fiber: 4.6 grams
  • Protein: 5.9 grams
  • Cholesterol: 0 milligrams

Keywords: soup, dinner, 30 minute

Vegan San Diego Restaurant Guide

This is the ultimate guide to vegan food in San Diego! Sorted by cuisine type and restaurant style, read on for more than 40 of the best plant-based offerings in America’s Finest City including farmer’s markets, cafes, casual spots, special occasion destinations, and more.

How to Use this Restaurant Map: Toggle the top left corner to see the full list. Select the pin with the restaurant you’re interested in to see where it is.

I love living in San Diego for a number of reasons, most notably the weather, relaxed + friendly people, and access to wonderful beaches and hiking trails. It is often not considered a “food town,” though as the 8th largest city in the country there are a wide variety of delicious options.

This post details some of my favorite restaurants, bars, and snack-worthy food destinations. However, it is not exhaustive as that would be impossible (I chose to highlight one or two of my favorites per cuisine type).

If you’re visiting the area, be sure to try at least one! And if you’re familiar, comment with your favorite place if I missed it.

Love California travel guides? Be sure to check out this Weekend in Santa Barbara and this Northern California Road Trip!

Table of Contents with Jump Links

San Diego Restaurants By Cuisine Type

Extended Restaurant Categories

Drinks

San Diego Restaurants By Cuisine Type

plate of dry fried green beans from Spicy City
The Shawarma Guys Food Truck in South Park
Tacos from City TAcos
a vegetarian burrito at LA Fachada in San Diego
Clockwise from top left: Spicy City, Shawarma Guys, La Fachada, City Taco

Chinese

Spicy City

4690 Convoy St #107, San Diego, CA 92111

Dish to get: Scallion pancake and crispy green beans 

Convoy Street is one of the most popular Asian restaurant strips in the city, which is easy to tell when you walk into Spicy City and are surrounded by Mandarin speakers. While they are not know for their service, I’ve loved every dish I’ve tried here. If you are strictly vegan, be sure to ask about certain dishes prior to ordering to avoid pork/other meats.

Ethiopian: 

Awash 

Dish to get: Vegetarian combo platter

2884 El Cajon Blvd, San Diego, CA 92104

When I lived in the D.C. area Ethiopian options were plentiful (did you know that D.C. Metro has the highest number of Ethiopian immigrants in the country?). The front section of Awash is a shoppable market, and the one-room restaurant sits toward the back. It is very simple but delicious, with an excellent array of plant-based and meat options. 

Japanese: 

The Yasai

Dish to get: Classic Ramen with added Red Edition

2254 India St, San Diego, CA 92101

I had never visited a Japanese restaurant that was fully vegan until we went with some friends to Yasai; it’s become an instant favorite. My go-to order is the Classic Ramen with “Red addition,” meaning an extra seasoning of fermented spicy takano-tsume red hot chili pepper, garlic, red paprika, and soy bean sesame oil. The handcrafted noodles are the best part.

Mexican:

City Tacos

Dish to get: Zucchini taco

3028 University Ave, San Diego, CA 92104

When someone visiting asks to try Southern California tacos, this is where I take them. City Tacos actually has a few locations, including Encinitas,  North Park, and Gaslamp. The Papa Con Rajas and classic Zucchini taco are my most-loved menu items. It is easily made fully vegan with a couple modifications.

La Fachada

Dish to get: Burrito con frijoles y arroz 

20 25th St, San Diego, CA 92102

Right across the border from Mexico, you’d be hard pressed to find the “best” taco shop in San Diego. There are so many to choose from! I really like the vegetarian burrito from La Fachada. I enjoy their outdoor seating and relaxed vibe as well. 

Pokez

Dish to get: Vegan california burrito

947 E St, San Diego, CA, 92101

As the birthplace of the California burrito, San Diego holds a number of opinions about this popular item. Pokez serves fully vegetarian and vegan options so everyone can enjoy (their burrito is made with tofu filling).

Mediterranean

Shawarma Guys

Dish to get: Falafel plate 

3012 Grape Street, San Diego, CA 92102

Right down the street from a dog park we frequent, Shawarma Guys was recently votes the #1 Place to Eat in the county by Yelp! The menu is full of Mediterranean classics and I of course gravitate toward the Falafel plate, which comes with four large falafel, yellow rice, hummus, and refreshing tabouli. The servings are generous and always last me a few days. 

Callie

Dish(es) to get: rotating vegetarian small plates (vegan upon request)

1195 Island Ave, San Diego, CA 92101

Callie is definitely a “special occasion” place, with a more expensive tasting menu in a lovely atmosphere. The bar is available for walk ins though, and they have an excellent wine list and cocktail menu.

Moroccan

Medina

Dish to Get: Vegan sweet potato black bean couscous bowl

2850 El Cajon Blvd #4, San Diego, CA 92104

More “Moroccan-inspired,” than truly African, Medina mixes classic flavors with California staples. Dan and I often get their veggie-loaded couscous bowls for takeout and it always is the most satisfying (not heavy). 

Thai

Plumeria

Dishes to get: pumpkin curry and mango sticky rice 

4661 Park Blvd, San Diego, CA 92116

Plumeria was introduced to us by some friends and we have gotten takeout many times since! Their menu features a wide variety of Thai dishes (curries, noodles, and more) all focused on fresh ingredients and completely plant-based. I always enjoy their pumpkin vegetable curry (spice level 6). The mango sticky rice is a perfect sweet treat to end the meal. 

Sovereign Thai

Dish to get: Thai curry noodles

Serving North Eastern Thai Cuisine, Sovereign’s menu is full of standout dishes. The waitstaff generously was able to ask the kitchen to omit fish sauce in the curry I ordered – the portions were substantial and very satisfying. Their menu also demarcates each vegetarian option.

Extended Restaurant Categories 

sign for VG Bakery in Cardiff-by-the-Sea, CA
two ice cream cones from Stella Jean's Ice Cream
mixed vegetable crudité on a white plate
plate of pasta with mushrooms and mint
Clockwise from top left: VG Donuts, Stella Jean’s, Campfire pasta, Campfire crudite

Brunch

Sun Deck at the Hotel Del

Dish to get: Belgian waffles with strawberries 

1500 Orange Ave, Coronado, CA 92118

I am slightly biased because we had my post-wedding brunch at the Del, but this menu is wonderful and the location is even better. I have found at other picturesque restaurants, the setting takes the place of actually delicious food. Situated right on Coronado Beach, The Del has a storied history and is definitely worth a trip when visiting the area. 

Cesarina

Dish to get: homemade pasta 

4161 Voltaire St, San Diego, CA 92107

A bit more expensive, Centrolina has an extensive homemade pasta menu that allows you to completely customize your order. They have a fair amount of vegan options and a nice dessert menu! The decor is inspired by Capri and they have a lovely outdoor garden seating area. 

Dessert

Mutual Friend

Item to get: flavors change seasonally

3004 Juniper St, San Diego, CA 92104

Homemade ice cream gets incredibly creative at Mutual Friend. Flavor highlights include:

  • Apple Pie, made with local pies from famous Julian, CA
  • Spookies and Cream, part of the Halloween series
  • Toasted Oats with Lemon Blackberry Jam
  • Ginger Molasses Cookie, around the holidays
  • “Happy Camper” in the spring, inspired by s’mores and infused with bourbon
  • Fruit Loops, part of a series on 90’s breakfast flavors 

Be sure to check out their Instagram for the latest flavor announcements.

VG Bakery 

Item to get: Classic Donut ($1)

106 Aberdeen Dr, Cardiff, CA 92007

Another North County inclusion, VG was another listing in a recent WSJ article about surf towns in the region. With prices starting at just $1/donut, the prices cannot be beat. My recommendation is the Classic Yeasted donut and Dan is a fan of Maple (not vegan).

Stella Jean’s Ice Cream

Item to get: Strawberry Oat Crumble in a cone

4404 Park Blvd Ste B, San Diego, CA 92116

I love the creativity of Stella Jean’s flavors, and they rotate them seasonally so you can always try something new! I also really enjoyed the vegan/gluten-free Mango Sticky Rice sorbet. Dan prefers the purple ube. 

plate of zucchini blossoms on a table
front view of Marisi Restaurant in La Jolla
powerhouse salad from Kindred
Zucchini blossoms at Marisi, Marisi, Kindred

Fancy Vegetables

Bar Kindred

Dishes to get: Little Gem Salad and Vegan Grilled Cheese with Apples

1503 30th St, San Diego, CA 92102

Bar Kindred is also entirely vegan, but you’d never know it given the diversity of menu offerings and the creative cocktails presented. Last time I went with a friend we ordered the Power Salad and Seitan BBQ Wraps. We both agreed it was some of the freshest, most delicious food we had eaten out in a while.

Donna Jean

Dish to get: Four Horsemen pizza 

2949 Fifth Ave, San Diego, CA 92103

Donna Jean has an upscale vegan friendly brunch and serves dinner in a cute garden setting. It has a huge variety of options and their sourdough crust pizzas never disappoint. We get takeout sometimes as well and it holds up perfectly! Of every place on this list, Donna Jean gets my vote for best all around vegan dinner in the city.

sign out front of Donna Jean
the menu of Jeune et Jolie in Carlsbad, CA
crispy broccoli with chermoula and peanuts
Exterior of Donna Jean, menu of Jeune et Jolie, roasted broccoli at Campfire

Campfire

Dish to get: Any vegetable main (rotate seasonally)

2725 State St, Carlsbad, CA 92008

If you’re in the mood to drive north a bit, Campfire is located in the adorable seaside town of Carlsbad. Their reservations fill up quickly; they share a chef of Jeune et Jolie, a Michelin-starred French restaurant right down the street. Campfire itself has been recognized as a Bib Gourmand establishment; everything on the menu is meant to remind you of “camp” – lots of grilled, charred flavors. The highlight for us was definitely being able to roast our own s’mores – right at our table! They also of course serve meats but take a great deal of time considering vegetarian options. 10/10. 

Jeune et Jolie

Dish to get: Pre-fix menu with vegetarian options

2659 State St. Carlsbad, CA 92008

As the only Michelin-starred restaurant on this list, Jeune et Jolie is definitely an “occassion” restaurant. Nevertheless, the overall feeling is very California-casual – no stuffy attitudes or intimidating waitstaff. Just high-quality service, a beautiful atmosphere, and a very inventive menu full of fresh, locally-sourced ingredients.

Farmers Markets

You can easily find a farmers market on any day of the week in San Diego – they run year-round! Expect to find a large selection of farm-grown produce with many artisanal bakers and makers. A number of food trucks and made-to-order vendors show up as well, making it the perfect place to grab breakfast or lunch to go.  

The few I frequent most are:

Little Italy Mercato (Wednesdays and Saturdays)

600 W Date St, San Diego, CA 92101

  • This one has the most vendors but definitely is the most crowded on Saturdays. If you do go, I recommend hitting it on the early side.

Hillcrest Farmers Market (Sundays)

3960 Normal St #3960, San Diego, CA 92103

  • Hillcrest can be tough to find parking in, but this market is also pretty large and has a lot of prepared foods!

Pacific Beach Farmer’s Market (Tuesdays)

901 Hornblend St, San Diego, CA 92109

  • The chill vibe of this market makes it one of my favorites. Given that it’s on a weekday, it’s much more relaxed (with fewer stalls).
overhead grid of mixed berries
tray of radishes at the farmer's market
overhead view of a pile of avocados
Scenes from the Farmer’s Market

Great for Lunch

Green Door Cafe

Dish to get: Call ahead for High Tea or just order the chickpea pancakes

7644 Girard Ave, La Jolla, CA 92037

Situated in La Jolla Village, Green Door is run by the ever-active Chef Martin. He is a personable owner with a British accent and taste for experimenting on the ever-evolving vegan menu. If you have time I recommend calling ahead for a High Tea service which comes with a variety of decadent finger sandwiches and small plates to enjoy. If you can’t make tea, the chickpea pancake or Bombay Burger are both delicious options (especially when paired with house-made ginger beer). 

Homestead Solana Beach

Dishes to get: Brown butter waffles or protein power wrap with local ginger Mighty Booch Kombucha 

106 S Sierra Ave, Solana Beach, CA 92075 

If you venture into North County, I strongly recommend stopping in the market of Homestead in Solana Beach. Recently featured in the Wall Street Journal, it is modeled after a traditional deli but offers a diverse menu of vegan and non-vegan sandwiches, salads, local gelato, and more. I need to restrain myself when walking in the market as it’s stocked with brands like Rancho Gordo and New York Shuk!

Influx Cafe

Item to get: The Vegan bagel sandwich

1948 Broadway San Diego, CA 92102

Influx has a few locations around the area but Golden Hill is my favorite. The staff is very friendly and it has a real “neighborhood” feel where you can tell most people that visit are regulars. They’re only open until 2:00 PM so be sure to grab an organic coffee in the morning or a bagel sandwich and salad for lunch. 

vegan high tea at the Green Door Cafe in La Jolla
vegan high tea sandwiches at the Green Door Cafe in La Jolla
ricotta toast at Homestead Solana Beach
a man eating lunch at Homestead Solana Beach
Top row: Vegan High Tea at Green Door Cafe; Bottom row: Brunch at Homestead Solana Beach

Pastries/Bread/Donuts:

Wayfarer Bread and Pastry 

Item to get: Kouignn-amann or sourdough loaf

5525 La Jolla Blvd, La Jolla, CA 92037

Wayfarer gets my vote for the best sourdough in San Diego (I am very picky about this). Be sure to pre order to skip the very long weekend line. I have yet to try their pizzas but those also look incredible.

Nomad Donuts

Item to get: Vegan Champagne and Berries donut  or Baklava donut (if they have it!)

3102 University Ave, San Diego, CA 92104

Nomad has a wide variety of vegan and nonvegan donut flavors, incredibly inventive and made fresh every morning. Apple Crisp was another favorite I tried, along with Gin & Lavender. 

Secret Sister

Item to get: Sourdough scone (rotating flavors)

2215 30th St, San Diego, CA, 92101

An offshoot from The Rose, Secret Sister had an adorable walk-up counter in South Park serving fresh-from-the-oven scones, sticky buns, sourdough breads, and more. We love going early and grabbing a table on the sidewalk. 

a tray of pastries from Wayfarer in San Diego
sign for Wayfarer Bread in Birdrock, CA
four multicolored vegan donuts from Nomad
a plate of sourdough sticky buns
Clockwise from top left: pastries from Wayfarer, Wayfarer, sourdough sticky buns from Secret Sister, assorted vegan donuts from Nomad

Pizza:

Donna Jean (mentioned above) has the best vegan pizza in San Diego. The below options are vegetarian.

Bronx Pizza

Dish to get: Whitestone or pesto slice

111 Washington St, San Diego, CA 92103

Bronx is one of the highest-regarded pizza places in the area. You can order individual pieces at the counter or call in for a full pie. The slices are very large so I am normally full after eating two. 

Buona Forchetta

Dish to get: any pizza (I love the Marisa, with pesto and pine nuts)

3001 Beech Street, San Diego, CA 92102

With a few locations, this friendly restaurant has a true “neighborhood” vibe that welcomes you with homemade pastas, refreshing beverages, and wonderful pizza options.

Sister’s Pizza

Dish to get: Uncle Jesse pizza with added pesto

3603 Fourth Ave, San Diego, CA 92103

Their mission is based around kindness and generosity towards others (it was founded in memory of the older sister of the owner). The Uncle Jesse is my go-to slice that has olive oil, ricotta, mozzarella, and fresh basil.

pizzas at Donna Jean
XL pizza at Buona Forchetta
overhead view of Four Horseman Pizza from Donna Jean
From left: Donna Jean, Buona Forchetta, Donna Jean

Drinks

Alcohol

Breweries (San Diego is well-known for craft beer)

Ballast Point

2215 India St, San Diego, CA 92101

The national brand is based here and their production center in Mira Mesa has a fun outdoor patio. 

Bottle Craft

2252 India St, San Diego, CA 92101

A bit on the experimental side, Bottle Craft has very creative, high-alcohol craft beers and is located right in Little Italy.

Coronado Brewing 

170 Orange Ave, Coronado, CA 92118

Right on the island, Coronado Brewing is well regarded in the area for craft beers.

Harland Brewing

2953 Beech St, San Diego, CA 92102

The South Park tasting room has a very relaxed atmosphere that fits right into the neighborhood. Their chickpea burger is surprisingly filling and I often get their Blackberry Cobbler Sour (!) to drink. Dan loves their IPAs, all locally brewed.

Helix Brewing 

8101 Commercial St, La Mesa, CA 91942

Friends introduced us to this place in La Mesa which is known for its sour beer flights, which I enjoy!

Stone

2816 Historic Decatur Rd UNIT 116, San Diego, CA 92106

Stone has a great menu (with plant-based options) and a large seating area at the Liberty Station location.

flight of four beers from Ballast Point
a flight of sours at Helix Brewing in La Mesa, CA
From left: Ballast Point, Helix Brewing, Harland Brewing

Wine and Bars

Bar Kindred (outlined above)

Callie (outlined above)

The Nolen 

453 Sixth Ave #7007, San Diego, CA 92101

This is my pick for the best rooftop bar in downtown/Gaslamp! They have a very spacious patio, fun cocktails, and a few fire pits. The appetizers menu is not great but you’re so close to restaurants it really doesn’t matter. 

Pali Wine Co

2130 India St, San Diego, CA 92101

Pali has flights of Central coast wines with a garden setting (live music).

Mister A’s

2550 Fifth Ave, 12th Floor, San Diego CA, 92103

Mister A’s is a classic San Diego restaurant that has the best rooftop view in the city. It is certainly a “special occasion” restaurant, as the dress code is strictly enforced. We have only gotten drinks there but can attest that the service and menu do not disappoint. Be sure to sit out on the balcony as you’re enjoying your drinks, which overlooks the entire city skyline and bay!

flowered hibiscus cocktail from The Nolen
Emily Meyers holding a cocktail at Callie
green cocktail on a wooden table from Campfire
flight of white and rose wine
Clockwise left: The Nolen rooftop, Callie, Pali Wine Co, Campfire

Coffee 

Communal

2221 Fern St, San Diego, CA, 92104

I prefer their South Park location, which operates out of a mini van! They serve coffee from Sight Glass roasters (based in San Francisco) but also have a variety of unique drinks like a Blueberry Latte and an Espresso Mule. Frankly, their aesthetic is so great that I really didn’t think I’d like the coffee; I was pleasantly surprised.

Dark Horse

3004 Juniper St, San Diego, CA, 92104

A sister company of Mutual Friend (outlined above), Dark Horse shares a space in South Park with my favorite ice cream store. They also roast their own beans and have multiple locations in SoCal (and one in Hawaii, interestingly enough). 

Lofty 

97 North Highway 101, Encinitas, CA, 92024

With a few locations around San Diego, Lofty roasts their own beans and has a wide selection of single-origin, third wave roasts and unique drinks.

Mostra 

12045 Carmel Mountain Rd, Unit 302, San Diego, CA, 92128

Mostra won the US Roaster of the Year award back in 2019, which goes to show how committed they are to their work! They have a few locations around town and always popular with coffee fans. 

Zumbar Coffee and Tea

111 Chesterfield Drive #115, Cardiff, CA, 92007

If you stop by VG for a donut up in Cardiff-by-the-Sea, walk around the corner for some coffee to pair! Zumbar is popular with the biking crowd (a rail trail runs all along the coast) and we love the laid-back vibe and excellent single-origin coffee selection.

I hope you enjoyed this round up of the best plant-based, vegan, and vegetarian restaurants in San Diego! I will continue adding to it to ensure it’s as up to date as possible.

Blood Orange Screwdriver

This Blood Orange Screwdriver Cocktail recipe makes the most out of bright red winter citrus! This super-simple base recipe includes a nonalcoholic option to please everyone at your next brunch. 

seltzer pouring into a glass of blood orange screwdriver cocktail

What is in a screwdriver?

Traditionally, a screwdriver consists simply of orange juice and vodka. It is a popular option for brunch and very easily prepared for a crowd. 

The origins of this famous cocktail are debated, but many tie its birth to the late 1940s in the United States, when vodka was becoming a more prominent part of drinking culture.

 Some say it was coined by American aviators – the name stemming from the fact that a real screwdriver was used to mix when a spoon was not available. But how much stirring do we think was really needed when combining just two ingredients?! 

Frankly, it is not my favorite brunch cocktail (in the citrus juice category, I much prefer a mimosa, which was around a couple of decades before the screwdriver’s inception). 

However, today’s recipe expands upon the traditional motif with a few of my favorite cocktail add-ins. It’s the perfect drink to add some fun color to your brunch spread, but you could technically enjoy it at any time of day.

sliced blood oranges and grapefruit on a marble slb

Details for This Recipe

To give this drink a bit of Garlic Head flair, we’re adding bright red blood orange juice alongside some spicy fresh ginger and refreshing mint. Because blood red oranges are often not as sweet as navel oranges, a touch of maple syrup helps to offset this. 

Vodka can be fairly sharp, so these mix-ins help to create a more well-rounded flavor profile. This cocktail is also easily made in a large-batch recipe, so feel free to mix everything together in a pitcher and pour over ice just before serving. 

sliced mixed citrus on a table

How to Make a Non-Alcoholic Screwdriver Cocktail

With such a short ingredient list, there are a number of ways to make this recipe alcohol-free. My favorite is to include a 1:1 substitution of nonalcoholic ginger beer in place of vodka. 

If you do not like ginger beer, ginger kombucha also works well. 

If you are less ginger-obsessed than me, I would recommend subbing sparkling water (maybe something flavored, like Spindrift) or your favorite juice. 

How to Make Blood Orange Screwdriver Punch

The below recipe is written for a single cocktail, but if you’re looking to serve a crowd, this recipe is easily scaled up. To do this:

  • Add 6 oz of vodka to a large pitcher.
  • Top with 2 cups of blood orange juice.
  • Add 2 TBS maple syrup.
  • Stir and portion across 6 ice-filled glasses, topping with sparkling water just before serving. Garnish with mint and orange wedges. 
hand squeezing blood orange juice into a cup

Options to Customize

If you can’t find blood oranges (or if they’re out of season where you live), feel free to substitute regular orange juice or even grapefruit juice.

To amplify the red color of this drink, add pomegranate juice. 

If you are looking for an alcoholic option that is not vodka, I recommend champagne or sparkling wine (this technically turns the drink into a mimosa, but I won’t tell anyone). 

To make a “Fuzzy Navel,” substitute peach schnapps for the vodka. This will be a much fruitier variation, so you may consider lessening any additional sweetener. I do not love overly sweet drinks myself.

a side view of a blood orange screwdriver cocktail

Other Drink Recipes with Ginger and Citrus for Brunch

Extra Ginger Moscow Mule 

The Complete Guide to Making Mimosas

Carrot Bloody Mary

Sparkling Rose French 75

The Garden Party Cocktail

Lavender Haze (Aviation) Cocktail

Print
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a side view of a blood orange screwdriver cocktail

Blood Orange Screwdriver

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Emily
  • Total Time: 5 minutes
  • Yield: 1 cocktail 1x
  • Diet: Vegan
Print Recipe

Description

This Blood Orange Screwdriver Cocktail recipe makes the most out of bright red winter citrus! This super-simple base recipe includes a nonalcoholic option to please everyone at your next brunch. 

Ingredients

Units Scale
  • 1 oz vodka (or ginger beer/ginger kombucha for non-alcoholic)
  • 1/3 cup blood orange juice (from about two oranges), plus orange wedge for garnishing
  • 1 tsp maple syrup
  • 1 TBS grated fresh ginger, optional
  • 1 spring mint, optional
  • Sparkling water, to top

Instructions

  1. Add one cup of ice to a cocktail shaker or large, sealable jar. Next add vodka (or ginger beer/ginger kombucha), blood orange juice, maple syrup, ginger (if using), and mint (if using).
  2. Seal the container and shake vigorously for about 20 seconds, until your hand gets pretty cold.
  3. Strain into your glass of choice (I like a coupe or flute), and top with a splash of sparkling water. Garnish with a thin orange wedge.

Notes

To make a blood orange screwdriver punch that serves 6 people: Add 6 oz of vodka to a large pitcher.Top with 2 cups of blood orange juice. Add 2 TBS maple syrup. Stir and portion across 6 ice-filled glasses, topping with sparkling water just before serving. Garnish with mint and orange wedges. 

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Drink
  • Method: Stirring
  • Cuisine: American

Nutrition

  • Serving Size: 1 recipe
  • Calories: 146.6 calories
  • Sugar: 10.7 grams
  • Sodium: 11.2 milligrams
  • Fat: 0 grams
  • Saturated Fat: 0 grams
  • Unsaturated Fat: 0 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 12.4 grams
  • Fiber: 1.3 grams
  • Protein: 0.7 grams
  • Cholesterol: 0 milligrams

Vegan Chickpea Dinner Recipes

Garbanzo beans are one of my favorite sources of plant-based protein. Bookmark this list of easy vegan dinner recipes to make the most of a can of chickpeas!

List of Highly Rated Meals with Chickpeas

Chickpeas really are one of my most preferred sources of plant protein. They are easy to find, satisfying to eat (15 grams of protein in one cup!), and very adaptable to a number of different recipes. While cooking your own beans is always a more sustainable option, it’s true that cans come in hand for last-minute meals when you don’t have much prepared.

Scroll below to see the complete list! I’ve included a review (where available) for context and a short description for each.

CLICK or TAP on the photo to be directed to the recipe.

Black Pepper Chickpeas

⭐️⭐️⭐️⭐️⭐️: Perfect for a quick Monday night dinner. Threw a bunch of baby bok choy in, too – delicious!”

This recipe for Black Pepper Chickpeas is inspired by the traditional Panda Express meal, but with a plant-based twist! Serve with noodles or rice for a high-protein dinner!

close up of vegan black pepper chickpeas with broccoli and noodles

Chickpea Orzo Soup

⭐️⭐️⭐️⭐️⭐️: “A perfect soup when you’re feeling under the weather! It came together so quickly and the flavors are great.”

This recipe for Vegan Chickpea Orzo Soup is extra comforting. Cozy up to a bowl of it to warm up this winter. It’s filled with comforting orzo, warming vegetable broth, hearty chickpeas, & bright turmeric.

bowl of vegan chickpea orzo soup on a table with a grey cloth and a piece of multigrain bread

Butter Chickpeas

⭐️⭐️⭐️⭐️⭐️: “This is my favorite recipe ever! Not only is it so amazing to eat, but it’s also incredibly easy to make. I am so happy with how it turns out every time!“

This recipe for Vegan “Butter Chickpeas” is inspired by the classic Indian restaurant dish butter chicken (murgh makhani). We’ve swapped the meat for hearty chickpeas but retained the creamy spiced tomato cream sauce. This is a dairy-free dinner that is ready in just 20 minutes, and it’s something that the whole family will love! Serve it with rice and naan.

bowl of butter chickpeas next to ripped naan

Kale Caesar Salad with Crispy Chickpeas

This Vegan Kale Caesar Salad Recipe is a lunchtime winner that will make you crave greens! Full of hearty crispy chickpeas and doused in a tangy tahini-parmesan dressing, it will keep you full and satisfied. Full of plant-based protein, this easy lunch recipe is totally vegan and gluten-free.

overhead shot of kale caesar salad with crispy chickpeas

Couscous Stuffed Peppers

This recipe for Greek-Inspired Couscous Stuffed Peppers is full of refreshing Mediterranean flavors and plant protein! It’s ready in 30 minutes for the perfect weeknight meal.

plate of vegan stuffed peppers with couscous and herbs

Herby Quinoa Salad with Go-To Tahini Dressing

⭐️⭐️⭐️⭐️⭐️: “A GREAT TAKE ON A STANDBY – LOVE IT!”

Say no to boring grain bowls! This Herby Quinoa Salad with Go-To Tahini Dressing is what all plant-based meal prepping aspires to be. It’s full of unique textures and fresh flavors.

side view of herby quinoa salad with tahini dressing

Roasted Cauliflower Bowls with Green Tahini

⭐️⭐️⭐️⭐️⭐️: “I LOVE THIS!! I used mostly basil in the tahini, as my garden is overflowing with it, and the sauce was delicious! Definite keeper.“

These Roasted Cauliflower Quinoa Bowls are customizable and very satisfying with a drizzle of bright green tahini sauce on top of peppery arugula. Pack them for lunch this week!

ovehead shot of cauliflower quinoa bowl with arugula

Baked Pistachio Falafel

⭐️⭐️⭐️⭐️⭐️: “Delicious – would never have thought of using pistachios!”

This Baked Pistachio Falafel Recipe is so satisfying and a fun twist on a traditional food. These chickpea patties are loaded with fresh herb flavor and a perfect complement to salads, wraps, and more. Serve with a minty yogurt-tahini sauce for a satisfying lunch!

black plate with vegan pistachio baked falafel covered in cherry tomatoes and fresh herbs

Authentic Hummus

⭐️⭐️⭐️⭐️⭐️: “Excellent!”

Make your own hummus the easy way, with pantry staples! This delicious, high protein recipe is a perfect vegan and gluten-free addition to so many meals and snacks. Inspired by my travels and the Yotam Ottolenghi “Jerusalem: A Cookbook,” this authentic hummus recipe will be your new favorite. Dried & canned chickpea options included as well!

platter of creamy ottolenghi hummus surrounded by carrots, pickles, onions, pita, and cherry tomatoes with fresh herbs
Authentic Hummmus

Mediterranean Quinoa Salad (One of Three Recipes, I need to update the photos!)

Mix and match your meal prep/lunch routine with these three easy quinoa salad recipes! Between a Mediterranean Quinoa Salad with Lemon Dressing, an Asian-Inspired Quinoa Salad with Peanut Sauce, and a Nutty Quinoa Fruit Salad, there is something for everyone. Most recipes ready in 15 minutes!

mediterranean fruit salad

Easiest Garlic Pasta

Need something for healthy dinner tonight, and fast? Make this simple garlic pasta! My favorite easy pasta recipe and childhood meal, it’s full of healthy vegetables and protein-rich chickpeas. Made in just 15 minutes, it’s a staple that requires very few ingredients and is so satisfying.

two bowls of garlic pasta with colorful vegetables

Miso Dumpling Soup

Cozy up to a bowl of Miso Dumpling Soup – it’s ready in just 20 minutes! Full of vegetables and extra warming, it’s great if you’re feeling under the weather or just need a nourishing, meat-free option.

chopsticks and a bowl of miso dumpling soup with vegetables

Today’s recipe is a perfectly cozy dinner that can be ready with pantry-staple ingredients and freezer favorites! Like this Sesame Miso Ramen, it’s very customizable and easily prepped ahead. Frozen dumplings are something nice to have on hand for entertaining or as a snack – they fit perfectly into this warming miso vegetable soup.

As a note, this recipe draws inspiration from a variety of Asian cuisines, most notably some variations of Japanese and Chinese culinary styles. This is merely an inspired take. Cultural appropriation is very real in food blogging – I was even hesitant to use chopsticks in images. I recommend reading more about the history of gyoza to fully appreciate this delicious ingredient. This article about the differences between gyoza and potstickers is really well written.

What is miso, anyway?

Miso is a traditional Japanese condiment made from fermenting soybeans with salt and kōji (a fungus). It comes pre-packages at the grocery store as a thick paste that is full of savory flavor. Is is high in protein, vitamins, and minerals and is the base of many traditional dishes (perhaps most notably, miso soup, misoshiru).

an overhead view of a bowl of miso dumpling soup with chopsticks

Ingredient Details for Miso Dumpling Soup

  • High heat, neutral oil such as avocado, for cooking
  • Mushrooms add some hefty and umami. I used button because they are easy to find and affordable, but shiitake would also be good!
  • Fresh ginger and garlic make up a large chunk of the flavor profile here.
  • Scallions (green onions) are used in the soup base as well as a garnish.
  • White miso paste lends most of the savory flavor to the broth.
  • Sweet potatoes and kale add some vegetable texture and color.
  • Frozen vegetable dumplings save time. I’ve included a list of recommendations below.

Types of Vegetable Dumplings to Buy for Soup

For this recipe I used Trader Joe’s Vegetable Gyoza, mainly because they are made without any animal products, easily accessible to me, and affordable. Many grocery stores carry similar versions, and this article outlines a few of the best frozen dumplings available for inspiration (depending on what store you are near).

Can I make this in advance?

Yes! But be warned that as this soup sits, the ingredients take on water and can become mushy. For this reason, I recommend leaving out the sweet potato and dumplings until just before serving. The entire recipe serves about 4 people, so if you’re cooking for 1-2, this is a good route to follow.

a spoon reaching into a bowl of miso dumpling soup with vegetables

Possible Customizations

This recipe is very flexible and I recommend using whatever you have on hand for many of these ingredients!

  • Butternut squash or carrots would work well in place of sweet potato.
  • Bok choy, cabbage, or spinach can take the place of kale here (cooking times may vary slightly).
  • Feel free to test in another kind of miso for the white specified here. I have not tried that (white miso is pretty mild and versatile), but a yellow miso could also be used. Red tends to be a bit more intense in flavor, so you may have to reduce the quantity suggested here by a bit.
  • I recommend serving this with sesame seeds, chili crisp, hot sauce, and/or chopped green onions.

Other Cozy Soups to Try Next

Sesame Miso Ramen

Pesto Zuppa Toscana

Chickpea Orzo Soup

Spicy Peanut Noodle Soup

Vegan Broccoli Cheddar Soup

side view of a bowl of vegetable miso dumpling soup
Print
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chopsticks and a bowl of miso dumpling soup with vegetables

Miso Dumpling Soup

★★★★★

5 from 1 review
  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

Cozy up to a bowl of Miso Dumpling Soup – it’s ready in just 20 minutes! Full of vegetables and extra warming, it’s great if you’re feeling under the weather and need a nourishing, meat-free option. 

Ingredients

Units Scale
  • 1 TBS neutral oil, like avocado
  • 4 oz button mushrooms, sliced
  • 1 TBS fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 scallions, sliced into rounds (white parts and green parts in two piles)
  • 2 small sweet potatoes, sliced into thin coins
  • 6–7 cups water
  • 1 package frozen vegetable dumplings (such as Trader Joes Vegetable Gyoza)
  • 3–4 large pieces of lacinato kale, torn into strips
  • 1/4 cup white miso
  • Scallions, hots sauce, chili crisp and sesame seeds to serve

Instructions

  1. In a medium pot, heat oil until shimmering and then add mushrooms and let cook for a 3-4 minutes to release some water. Next, add ginger, garlic, and the white parts of scallions. Let cook for 5-minutes, stirring infrequently so the mixture does not burn. The mushrooms should release a good portion of their water and shrink in size.
  2. Add potatoes* and water, stirring to combine. Bring mixture to a simmer. 
  3. Next, add dumplings and cook for 4-5 minutes, until heated through. See notes for meal prep option.* Add kale and cook 2 minutes more, to soften. Stir in miso. Bringing the mixture to a full boil (or even just above 114) can kill the probiotic benefits of miso. 
  4. Serve right away topped with reserved green parts of scallions, hot sauce, and sesame seeds.

Notes

*If you plan on having leftovers (not eating the entire recipe right away with say, your family), I recommend cooking the sweet potatoes and dumplings in the microwave for a few of minutes, and then adding separately to the bowls of soup as you eat them. This will prevent them from getting soggy and falling apart as they sit in the fridge.

  • Prep Time: 10 minutes
  • Cook Time: 10 minute
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 238 calories
  • Sugar: 10.1 grams
  • Sodium: 577 milligrams
  • Fat: 5.6 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 3.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40.8 grams
  • Fiber: 5.4 grams
  • Protein: 6.8 grams
  • Cholesterol: 0 milligrams

The Complete Guide To Small Space Composting (Why + How)

Learn how to start composting right at home – without a yard! Understand why this process is so beneficial to the planet and get inspired with a list of my favorite low-waste recipes. 

Table of Contents (click to skip to the section)

What is compost?

Why is composting important?

3 Easy Steps to Get Started Composting in an Apartment

What Can I Compost? Free Printable Guide

How to Avoid a Smelly Compost Bin

Low-Waste Recipes

stack of persimmons on a marble tray
cutting board with ingredients for turmeric cauliflower with peas recipe
six peeled sweet potatoes on a marble board
four pairs of different colors atop a marble clock
sliced peach next to a paring knife
overhead shot of a rainbow of sliced red peppers, oranges, mango, basil, and lime
side view of a head of ruffled butter lettuce
bowl of lemons on a brick table next to a tree
close up shot of strawberries and chamomile flowers
Some of my favorite produce items…before composting.

What exactly is compost?

Compost is an organic plant fertilizer and used to improve soil and help it produce healthier, more nutrient-rich crops. 

Primarily, it can be thought of as a combination of “green waste” and “brown waste.” Green waste is high in nitrogen and is composed of food scraps, leaves, and grass. Brown waste is high in carbon, in items such as wood chips, stalks, and paper. The combination of these two “wastes” occurs over a process of months, where they fully combine into what’s called humus.

Composting is the act of creating this fertilizer mixing decomposing food waste, recycled organic materials, plant waste, and manure. Believe it or not, this is something you can do right in your own backyard. However, many of us (myself included) do not have the option for an at-home compost heap. This article will break down how to get started creating compost right in your own apartment.

Why is composting important?

Composting is a form of recycling the plant nutrients we do not eat and generating them back into the soil. This promotes carbon capture and water absorption. By placing your compost in your backyard or at a communal station, energy can be diverted away from processing your waste at a landfill. 

Landfills produce methane, a greenhouse gas that is a direct contributor to climate change. 

By composting, you are playing a direct part in mitigating this. 

In the United States alone, 30-40% of all food is wasted. This is the largest portion of waste we generate! In California, this is 11.2 billion pounds. So much of this waste could be feeding the ⅙ of our population that is food insecure. I’ve detailed below some organizations that focus on assisting on the supply (and retail) side of this equation.

When you compost, you help break the cycle of unnecessary waste. You personally can strengthen our food system and give back to our planet.

Anaerobic digestion facilities are growing in popularity across the country, meaning these energy facilities are working to convert our leftovers and food waste into fuel, electricity, or natural gas.

This excerpt from the Environmental and Energy Study Institute mentions:

“To reduce greenhouse gas emissions and the risk of pollution to waterways, organic waste can be removed and used to produce biogas, a renewable source of energy. When displacing fossil fuels, biogas creates further emission reductions, sometimes resulting in carbon negative systems…The reduction of methane emissions derived from tapping all the potential biogas in the United States would be equal to the annual emissions of 800,000 to 11 million passenger vehicles.”

It is easy to feel powerless about global issues such as food waste. However, as an individual, your diet is one of the (if not THE) biggest ways you can have a personal impact on climate change and the environment. How cool is that!

glass bowl of compost on a marble counter
A glass vase full of compost

How To Get Started Composting in an Apartment 

Step One: Find a Local Composting Site. 

You are at an advantage if you live in a city with an organic waste collection program. This will provide you with a bin (like for trash or recycling) that you can very easily use. Your municipal waste department may have a program you can take advantage of (sadly they probably do not, so I encourage you to inquire about it).

It’s more likely you’ll find a drop off center at a local farmers market, university, community garden, or grocery store. I drop my compost off at UCSD, where their student garden manages their own rotating compost program. FindAComposter is a useful website to locate your own version of this.

 I sometimes will take it in smaller amounts to Whole Foods (I have to be sneaky about this but it does work for small bags). If you know someone with a yard who would like to start their own community collection site, the Institute for Local Self Reliance has a lot of resources for that. 

Step Two: Decide on a Compost Container

Feel free to get creative with what you’re going to store your compost in. We have a small, lidded bin that we keep on the counter to collect scraps throughout the day. We then collect this in a bag in the freezer (helps with the smell!) until we are able to drive it over to the community pile. I have seen people use glass jars and recycled plastic food containers as well. Amazon sells a variety of more aesthetically-appealing options if you’d like a stainless steel compost bin. 

Step Three: Begin Collecting Your Scraps

Here is a free printout of what can and cannot be composted! Feel free to add to your fridge or screenshot it on your phone as you’re getting the hang of what is allowed to be thrown in the bucket. 

What Foods are Compost-Friendly

  • Fruit and vegetable scraps
  • Eggshells 
  • Bread
  • Unbleached paper towels and brown paper bags
  • Coffee grounds
  • Grains
  • Leftovers 

Items You Should Not Compost 

  • Meat, dairy, or most leftovers (these can be OK for larger scale composters but less so in a backyard)
  • Produce stickers and twist ties
  • To-go coffee cups (with a waxy lining)
  • Grease-stained pizza boxes (if the grease did not get on the box, it is OK)
  • Plastic and styrofoam 

How To Avoid A Smelly Compost Bin

The easiest way to get around a foul odor is to store the bulk of your compost in a (sealed) container in the fridge or freezer. Remember – food decomposition is a natural process and should not be thought of as “gross.” But there are ways to mitigate any unwelcome kitchen smells! A properly lined container for the countertop will also help (so you do not need to constantly be reaching into the freezer). 

If you have a yard, of course your best option would be to start a compost pile in a contained space there (with walls to keep away curious animals). 

Low Waste Recipes

Use up odds and ends of different vegetables in this recipe for Black Pepper Chickpeas.

In the summer, you can also make stir fry with watermelon rind!

Use citrus rinds to make your own Sour Patch Kids.

Soup is a classic way to stretch the life of your produce. Try some Chickpea Orzo Soup, Sesame Miso Ramen, Beet Carrot Ginger Soup, or  Laska-Inspired Spicy Peanut Noodle Soup.

To cut down on the time you spend in the kitchen AND your grocery bill, check our this $3 A Day Meal Plan, which contains a grocery list that’s perfectly set up to maximize all produce. 

Related Websites and Resources 

Scraps, Wilt, & Weeds by Mads Refslund (one of the initial partners at the world-renowned Danish restaurant Noma)is one of my favorite cookbooks as it focuses exclusively on how to maximize the life of your fruits and vegetables.

Hungry Harvest is a subscription delivery service for surplus fruits and vegetables. A large portion of their work goes toward helping increase food access and awareness. 

FindAComposter can help you locate a nearby compost facility. 

Learn more about Anaerobic digestion facilities from the EPA.

Charcuterie Chalet

Instead of a Gingerbread House decorated with candy, try mixing up your cheese board with a Charcuterie “Chalet.” It’s a fun holiday project that would be a great party activity. All of the toppings are plant-based!

charcuterie chateau on a marble table with vegetables

What is a charcuterie chalet?

To be honest I was laughing out loud when editing these photos…mainly because this entire concept is hilarious to me for some reason. A tiny house made of vegan cheese and vegetables? Why not.

A charcuterie chalet is an updated take on the classic gingerbread house – but made with savory ingredients reminiscent of a cheese board (instead of frosting and candy pieces).

For ease of construction, I used a pre-made gingerbread house as the base for my creation, but I’ve seen people more ambitious than myself make then own house entirely out of crackers. Impressive!

Ingredients Needed to Build

  • A store-bought gingerbread house, for your base
  • Hummus or vegan cream cheese, as your “stucco” to coat the walls and roof
  • Radish rounds and cucumber slices, for roof tiles
  • Red bell pepper pieces and stick pretzels, to outline
  • Quadrant pretzels for windows
  • Circular pretzels, for potted plants
  • Carrot coins, for awnings
  • Fresh thyme, for a wreath
  • Rosemary sprigs, for trees
  • Nut nougat as the chimney
  • Broccoli and kale, for the garden
  • Pepitas, for the cobblestone walkway
  • Cashew parmesan as the snow
front view of a charcuterie chateau with pretzel windows

Vegan Charcuterie Chalet Tips and Tricks

As you assemble, work quickly but carefully. This centerpiece is best made right before you plan to serve it, as too much time sitting in the heat can cause pieces to fall.

Coat the entire house in hummus/cream cheese before adding the decorations. This will ensure you don’t need to run over certain parts again and bump them.

Buy a variety pack of pretzels so you have a lot of shapes and sizes to select from.

For visual learners, be sure to check out the video below for an entire tutorial and step-by-step walkthrough.

Get creative! There is really no “recipe” here, just some inspiration to build your own “dream cabin.”

Variations + Other Ideas to Include

Instead of pepitas for the walkway, feel free to substitute any small nut (or even these rosemary nuts).

Any color pepper will work in place of red bell.

Pretzels could be a fun way to cross-hatch the roof! Vegan sausage slices would also be cute, if you eat those.

Fresh herbs are your friend – adding a “garden” really helps this house jump off of the table. Sprinkle in thyme, parsley, and kale for a particularly verdant look.

More Party-Ready Appetizers to Try

5 Steps to a Perfect Cheese Board

Plant-Based Football Appetizers

How to Host a Holiday Cocktail Party

Seedy Gourmet Crackers

Festive Holiday Cocktails to Pair with your Chalet

Sparkling Gin Cranberry

Santa Clausmopolitan

Cinnamon Maple Whiskey Sour

Gingerbread White Russian

Classic Hot Toddy

Print
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Charcuterie Chalet

★★★★★

5 from 1 review
  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

Instead of a Gingerbread House decorated with candy, try mixing up your cheese board with a Charcuterie “Chalet.” It’s a fun holiday project that would be a great party activity. All of the toppings are plant-based!

Ingredients

Units Scale
  • 1 store-bought gingerbread house, for your base
  • 16 oz hummus or vegan cream cheese
  • 1 bunch radishes, sliced into thin coins
  • 1 small cucumber, sliced into thin coins
  • 1 thin bar of nut nougat, sliced on a diagonal
  • 1/2 of a red bell pepper, sliced thinly
  • 1 cup skinny stick pretzels
  • 1 cup quadrant pretzels
  • 1/2 carrot, sliced into half coins
  • 1 cup mini circular pretzels
  • 4 sprigs fresh thyme
  • 1/4 head of broccoli, cut into tiny florets
  • 4 sprigs rosemary
  • 1 leaf curly kale
  • 1/2 cup pepitas
  • 1/4 cup cashew parmesan

Instructions

  1. Prep all ingredients needed and set aside this will help as you assemble).
  2. Spread a thin layer of hummus or cream cream across entire house to act as your stucco.
  3. Make the roof by laying overlapping shingles of radish and/or cucumber across the entire surface of each side. Leave a space to press on your nougat chimney.
  4. Next, make an outline as you wish across the house, with red pepper and skinny pretzels.
  5. Use your quadrant pretzels to make windows, and carrot half coins to make awnings. Press firmly so everything sticks.
  6. Stack your circle pretzels to make little “pots” to fill with thyme sprigs and broccoli pieces. 
  7. Stick a dab of hummus on the table and “plant” your rosemary sprig standing upright, like a tree. Garnish around the tree with some kale, for “plants.”
  8. Shape a curved walkway out of pepita pieces. Sprinkle cashew parm over everything as your snow, and serve immediately.

Notes

NOTE: The nutrition facts for this recipe are an estimate, as it would be difficult to calculate exactly which ingredients you are using at home. Consider this more of a guide.

This recipe really does not keep so needs to be prepared right before it’s served. 

To make cashew parmesan: Pulse in a food processor 1 cup raw cashews, 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months. 

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: Building
  • Cuisine: American

Nutrition

  • Serving Size: One sixth of recipe
  • Calories: 100 calories
  • Sugar: 1 grams
  • Sodium: 10 milligrams
  • Fat: 1 gram
  • Saturated Fat: 1 gram
  • Unsaturated Fat: 0 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 1 gram
  • Fiber: 1 gram
  • Protein: 1 gram
  • Cholesterol: 0 milligrams

Keywords: snack, charcuterie